Active Time:30 minsTotal Time:1 hrServings:6Jump to Nutrition Facts
Active Time:30 minsTotal Time:1 hrServings:6
Active Time:30 mins
Active Time:
30 mins
Total Time:1 hr
Total Time:
1 hr
Servings:6
Servings:
6
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1smallred cabbage, cut into 6 wedges4tablespoonsextra-virgin olive oil plus 1/3 cup, divided¾teaspoonsalt, divided¼teaspoonground pepper plus 1/8 teaspoon, divided16- or 7-ounceblock feta cheese, drained1teaspoondried thyme½teaspoonsmoked paprika1ripe avocado1cupchopped fresh parsley, divided3tablespoonsrice vinegar2cupswater2cupswhole-wheat couscousZest and juice of 1 lemon6largehard-boiled eggs, halved
Cook Mode(Keep screen awake)
Ingredients
1smallred cabbage, cut into 6 wedges
4tablespoonsextra-virgin olive oil plus 1/3 cup, divided
¾teaspoonsalt, divided
¼teaspoonground pepper plus 1/8 teaspoon, divided
16- or 7-ounceblock feta cheese, drained
1teaspoondried thyme
½teaspoonsmoked paprika
1ripe avocado
1cupchopped fresh parsley, divided
3tablespoonsrice vinegar
2cupswater
2cupswhole-wheat couscous
Zest and juice of 1 lemon
6largehard-boiled eggs, halved
DirectionsPreheat oven to 425°F. Line a large rimmed baking sheet with parchment paper.Place cabbage on the prepared baking sheet. Drizzle with 2 tablespoons oil and season with 1/4 teaspoon each salt and pepper. Roast for 25 minutes.Turn the wedges, separating the leaves a little bit to ensure even cooking. Place feta block in the middle of the pan; drizzle it with 1 tablespoon oil and sprinkle with thyme and paprika. Continue roasting until the feta is softened and the cabbage is very tender, about 8 minutes more.Combine avocado, 3/4 cup parsley, vinegar, 1/4 teaspoon salt and the remaining 1/8 teaspoon pepper in a blender. Process until just combined. With the motor running, slowly drizzle in 1/3 cup oil.Bring water to a boil in a small saucepan. Add couscous and the remaining ¼ teaspoon salt and stir to combine. Cover and remove from heat. Let stand for 5 minutes. Add lemon zest, lemon juice and the remaining 1 tablespoon oil; fluff with a fork.Assemble the bowls with the couscous, cabbage, feta and eggs. Dollop the dressing on top and sprinkle with the remaining 1/4 cup parsley.TipsTo make ahead:Refrigerate dressing (Step 4) for up to 2 days.Equipment:Parchment paperOriginally appeared: EatingWell Magazine, December 2020
Directions
Preheat oven to 425°F. Line a large rimmed baking sheet with parchment paper.Place cabbage on the prepared baking sheet. Drizzle with 2 tablespoons oil and season with 1/4 teaspoon each salt and pepper. Roast for 25 minutes.Turn the wedges, separating the leaves a little bit to ensure even cooking. Place feta block in the middle of the pan; drizzle it with 1 tablespoon oil and sprinkle with thyme and paprika. Continue roasting until the feta is softened and the cabbage is very tender, about 8 minutes more.Combine avocado, 3/4 cup parsley, vinegar, 1/4 teaspoon salt and the remaining 1/8 teaspoon pepper in a blender. Process until just combined. With the motor running, slowly drizzle in 1/3 cup oil.Bring water to a boil in a small saucepan. Add couscous and the remaining ¼ teaspoon salt and stir to combine. Cover and remove from heat. Let stand for 5 minutes. Add lemon zest, lemon juice and the remaining 1 tablespoon oil; fluff with a fork.Assemble the bowls with the couscous, cabbage, feta and eggs. Dollop the dressing on top and sprinkle with the remaining 1/4 cup parsley.TipsTo make ahead:Refrigerate dressing (Step 4) for up to 2 days.Equipment:Parchment paper
Preheat oven to 425°F. Line a large rimmed baking sheet with parchment paper.
Place cabbage on the prepared baking sheet. Drizzle with 2 tablespoons oil and season with 1/4 teaspoon each salt and pepper. Roast for 25 minutes.
Turn the wedges, separating the leaves a little bit to ensure even cooking. Place feta block in the middle of the pan; drizzle it with 1 tablespoon oil and sprinkle with thyme and paprika. Continue roasting until the feta is softened and the cabbage is very tender, about 8 minutes more.
Combine avocado, 3/4 cup parsley, vinegar, 1/4 teaspoon salt and the remaining 1/8 teaspoon pepper in a blender. Process until just combined. With the motor running, slowly drizzle in 1/3 cup oil.
Bring water to a boil in a small saucepan. Add couscous and the remaining ¼ teaspoon salt and stir to combine. Cover and remove from heat. Let stand for 5 minutes. Add lemon zest, lemon juice and the remaining 1 tablespoon oil; fluff with a fork.
Assemble the bowls with the couscous, cabbage, feta and eggs. Dollop the dressing on top and sprinkle with the remaining 1/4 cup parsley.
Tips
To make ahead:Refrigerate dressing (Step 4) for up to 2 days.
Equipment:Parchment paper
Originally appeared: EatingWell Magazine, December 2020
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Nutrition Facts(per serving)660Calories38gFat63gCarbs22gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
