Get me to the Greek

I'm back at school and back to packing lunches. I'm on the lookout for a cute lunch bag--not lunchbox, mom!--to take with me to campus so I can comfortably pack all of my food without worrying that it'll get crushed between the monstrosities that are my books. Lunch bag searching aside, I made something delicious while completely unaware of what I was actually creating. It all started when I accidentally cooked all of my couscous at once. I was like, "UGH, now I have to eat this couscous at every meal for two days." Let's be real, though, it lasted a day with my ravenous appetite.

What you have is my accidental dinner (and next-day lunch). I basically took all of the things I had in my fridge that were about to expire in the next few days and threw them into my cooked couscous. I had some feta I picked up from the farmer's market, and a small punnet of grape tomatoes that's been sitting in my fridge for just under a week. The only thing that is potentially bothersome is how oniony my breath was after this. To avoid such anti-social outcomes, just cut down on the red onion or take it out altogether.

And right there, I have my couscous meal #1, and then my packed lunch for the day after. I ended up using leftover pesto and tossing it all together with the couscous. I didn't have time to pan-roast the grape tomatoes but hey, it turned out alright. It beat having to buy an ill-prepared bagel sandwich out of convenience. 

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Greek-style Couscous

Prep time: 10 minutes

Cook time: 5 minutes

Yields: 2-3 servings

Ingredients:

1 box couscous (Near East)

1/2 medium eggplant, diced

1 cup grape tomatoes, sliced lengthwise

1/4 red onion, chopped

2 tbsp olive oil + 2 tbsp drizzling

1/4 cup feta

salt and pepper

Directions

Cook the couscous according to package directions. While you wait for the water to boil, prepare your vegetables. Season tomatoes and eggplant with salt and pepper. In a pan over medium-low heat, heat 1 tbsp of olive oil and pan-roast the grape tomatoes until just slightly charred at the edges. Remove from pan. In the same pan, add another tbsp of olive oil and saute eggplant until soft, about 3-4 minutes. Once the couscous is cooked and fluffed, transfer to a serving dish. Add the tomatoes and eggplant, along with the red onion and toss together. Drizzle with remaining olive oil and top with feta.

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xo,

k.