| 1/2 c. extra virgin extra virgin olive oil |
2 teaspoons |
$5.99 per 16 fluid ounces
|
$0.12 |
| 2 Tbsp. chopped fresh oregano leaves |
1/2 teaspoon |
$3.89 per 3/4 ounces
|
$0.09 |
| 1 x clove chopped |
0.08 clove |
$5.29 per 2 ounces
|
$0.00 |
| 1 x red bell pepper |
0.08 bell pepper |
$3.29 per pound
|
$0.07 |
| 1 sm eggplant sliced in half lengthwise |
0.08 eggplant |
$1.99 per item
|
$0.17 |
| 2 sm zucchini sliced in half lengthwise |
1/6 zucchini |
$1.99 per pound
|
$0.09 |
| 1 sm red onion sliced |
0.08 onion |
$0.99 per pound
|
$0.03 |
| 31/2 Tbsp. extra virgin olive oil divided |
1 tablespoon |
$5.99 per 16 fluid ounces
|
$0.24 |
| 11/2 c. water |
1/3 cup |
n/a
|
|
| 1 c. couscous |
1 tablespoon |
n/a
|
|
| 1/2 c. black olives (such as kalamata) pitted and minced |
2 teaspoons |
n/a
|
|
| 4 Tbsp. chopped fresh flat-leaf parsley divided |
1 teaspoon |
$1.09 per cup
|
$0.02 |
| 1/4 c. freshly squeezed lemon juice |
1 teaspoon |
n/a
|
|
| 1/2 tsp chopped lemon zest |
0.04 teaspoon |
n/a
|
|
| Total per Serving |
$0.84 |
| Total Recipe |
$10.03 |
Suggestions?