Cranberry Fig Mediterranean Mezze Bowl

Ingredients (2–3 servings)

For the base:

1 cup cooked quinoa or couscous

1 tbsp olive oil

Salt and pepper to taste

Juice of ½ lemon

For the roasted veggies:

1 cup cherry tomatoes, halved

1 zucchini, sliced

1 red onion, cut into wedges

1 tbsp olive oil

½ tsp paprika

½ tsp dried oregano

Salt and pepper to taste

For the toppings:

½ cup dried cranberries

2–3 fresh figs, sliced (or use dried figs if fresh unavailable)

½ cup crumbled feta cheese

¼ cup kalamata olives, sliced

¼ cup chopped cucumber

Fresh mint or parsley for garnish

For the dressing:

3 tbsp olive oil

1 tbsp balsamic vinegar or pomegranate molasses

1 tsp honey or maple syrup

1 tsp Dijon mustard

1 clove garlic, minced

Salt & black pepper to taste

Instructions

Prepare the base:

Cook quinoa or couscous according to package directions. Fluff with a fork, drizzle with olive oil and lemon juice, and season with salt and pepper.

Roast the vegetables:

Preheat oven to 200°C (400°F). Toss tomatoes, zucchini, and onion with olive oil, paprika, oregano, salt, and pepper.

Roast for 18–20 minutes until tender and slightly caramelized.

Make the dressing:

In a small bowl, whisk together olive oil, balsamic vinegar, honey, Dijon mustard, garlic, salt, and pepper until smooth.