INGREDIENTS
4 cloves
Garlic
1 3/4 lb
Globe eggplant
3/4 tsp
Oregano, dried
2 tbsp
Parsley, fresh leaves
2
Persian cucumbers
2
Zucchini, medium
1 1/2 tsp
Dijon mustard
1/2 cup
Kalamata black olives, pitted
3/4 cup
Couscous, whole wheat
2
Kosher salt and freshly ground black pepper
3/4 cup
Red peppers, jarred roasted
2 tbsp
Olive oil
2 tbsp
Olive oil, extra virgin
3 tbsp
Red wine vinegar
2 oz
Feta cheese