Warm Couscous Salad - High Protein Vegetarian Meal
This warm couscous salad is a delicious, easy low calorie high protein meal prep recipe that’s packed with roasted eggplant, Mediterranean herbs, and optional protein add ins like chickpeas, seeds, or vegan feta. Perfect for vegetarian bodybuilders, lazy weeknight meals, or anyone looking for a healthy and satisfying meal.
Servings: 2 2-4
Ingredients
- 1 eggplant aubergine or brinjal, diced
- 2 cloves garlic minced
- 1 cup boiling water
- 1 cup instant couscous
- 1 handful pitted olives sliced
- 4 tomatoes chopped
- 2 tsp fresh rosemary finely chopped
- 1 tsp paprika
- 1/4 tsp cayenne pepper optional
- salt to taste optional
- 2-3 tbsp olive oil extra virgin
Optional Protein Boost Add Ins
- 1/4 cup chick peas or white beans
- 1-2 tbsp Hemp or Sunflower seeds
- crumbled feta or vegan feta
Instructions
- Roast the Eggplant: Heat 2 tbsp olive oil in a skillet over medium-high heat. Add the diced eggplant and sauté for 7–10 minutes until golden and softened. Reduce heat to low and stir in minced garlic. Cook for 1–2 more minutes.
- Add the Couscous:Pour boiling water into the skillet with eggplant and garlic. Stir in couscous. Remove from heat and cover for 5–7 minutes to steam.
- Fluff & Mix:Fluff couscous with a fork. Stir in tomatoes, olives, rosemary, paprika, cayenne (if using), and remaining olive oil. Add salt to taste.
- Serve:Garnish with chopped parsley or basil if desired. Serve warm.
Optional Add Ins
- Mix in chickpeas, seeds, or crumbled (vegan) feta for extra protein and texture.
- Serve:Garnish with chopped parsley or basil if desired. Serve warm.
Notes
Notes (optional):
- Substitute couscous with cooked quinoa for a gluten free version.
- Zucchini, sun dried tomatoes, or arugula make excellent add ins.
- Reheats well, so perfect for batch prep.
