Mediterranean Veggie Medley Couscous

Many people hold the belief that healthy = bland. If you can get yourself to have a little more fun in the kitchen, that certainly would not be the case! Take this recipe for example. It’s colorful, fun to look at, super tasty and nutritious to eat. If you love the taste of mediterranean, you’ll know exactly what I am talking about. 




1 cup couscous 

fillet of salmon

feta cheese

green peppers

sun dried tomatoes 

1 egg plant 

salt & pepper


garlic powder seasoning

greek herb seasoning 


How to Make:


1. To cook the couscous, take a small sauce pan and bring 1 cup of water to a boil over high heat. Stir in the couscous.  Add 2 tbsp of olive oil. Remove from high heat and keep stirring until the couscous absorbs the water and moistens. Fluff with fork and let it sit on the side. I put more water in mine because I wanted an almost rissoto like texture. Do what you wish.


2. In a pan, heat a tbsp of coconut oil on med heat. Add fillet of salmon. Add lemon garlic & herb powder seasoning or rub. Allow about 3 minutes on each side or until the fillet is firm. Remove salmon, set aside. 


3. Put a skillet on heat and add some olive oil. Chop eggplant into small squares. Slice the green peppers and sautee in skillet until soft. 


4. With a fork flake the salmon and add to couscous. Then combine eggplant, green peppers, sundried tomatoes, feta cheese, salt and pepper, cumin, garlic powder seasoning and greek herb seasoning with couscous. 


5. Serve while warm! 


[highlight] Side note: Instead of flaking the salmon, you can also choose to serve a fillet of salmon to lay on top of couscous dish. I do this sometimes and like playing with it both ways just to have fun and variety in my dishes! Hope you like. [/highlight]


I would love to hear from you! Share your thoughts below.