Couscous Salad with Roasted Vegetables and Feta

Symptom check-in

• POTS: None.

• Vestibular migraine: None.

• Lupus: My hands and wrists have been stiff by the end of every day and I've been coming home more exhausted than I ever was after a full day of classes. I think its because I have been moving myself out of my apartment for 5 days straight and its taken a toll on my joints.

Disorder safety check

Condition	Works?	Why
POTS	—	This meal doesn't specifically target POTS symptoms
Vestibular migraine	—	This meal doesn't specifically target vestibular migraine symptoms
Lupus	Yes	Zucchini, eggplant, and tomatoes are all anti-inflammatory vegetables; olive oil provides healthy monounsaturated fats that support immune regulation; feta adds protein and calcium without being hard on the digestive system during a flare

Ingredients (makes 2 servings)

Couscous

• 1 cup couscous

• 1 cup boiling water or vegetable stock

• 1 tbsp olive oil

• Pinch of salt

Roasted vegetables

• 1 small zucchini, diced

• 1 small eggplant, diced

• 1 bell pepper, diced

• 1 tbsp olive oil

• Salt, pepper, and cumin

To finish

• 1 cup cherry tomatoes, quartered

• 100g feta, cut into chunks

• 2 tbsp olive oil

• 1 tbsp red wine vinegar or lemon juice

• Salt and black pepper

• Fresh parsley or mint if you have it

Steps

1. Roast the vegetables — Preheat oven to 425°F. Toss the zucchini, eggplant, and bell pepper in olive oil, salt, pepper, and a pinch of cumin. Spread on a baking sheet in a single layer — don't crowd them or they'll steam instead of roast. Roast for 25 to 30 minutes until soft and caramelized at the edges. Set aside to cool slightly.

2. Make the couscous — Pour the boiling water or stock over the couscous in a bowl. Add olive oil and salt, stir once, then cover with a plate or cling film and leave for 5 minutes. Fluff with a fork until every grain is separated. Let it cool to room temperature before combining — hot couscous will wilt the tomatoes and soften the feta too much.

3. Combine — Add the roasted vegetables and quartered tomatoes to the couscous and toss gently. Drizzle with olive oil and red wine vinegar and season with salt and pepper. Toss again until everything is evenly dressed.

4. Add the feta — Scatter the feta chunks over the top and fold through very gently — you want visible pieces throughout, not crumbled dust. Taste for seasoning and adjust.

5. Serve — This is good at room temperature or cold from the fridge. It actually gets better after sitting for 20 to 30 minutes once everything has had time to absorb the dressing. Finish with fresh herbs if using.