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Salad
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2/3 cup whole wheat couscous
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1 cup pomegranate seeda, divided
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2 persian cucumbers, diced (1 cup)
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2 Tablespoons chopped mint leaves
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1 Tablespoon olive oil
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2 teaspoons white wine vinegar
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Dressing
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7 ounces low-fat plain greek yogurt
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1/2 cup chopped persian cucumber
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1/4 cup mint leaves
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1 green onion, chopped
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1 Tablspoon white wine vinegar
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1 clove garlic
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Eggplant
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4 Tablspoons olive oil
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1 teaspoon finely chopped mint
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2 small italian eggplants, cut on the bias into 6 slices
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