Roasted Eggplant and Israeli Couscous Salad recipes

Roasted Eggplant and Israeli Couscous Salad recipes

Roasted Eggplant and Israeli Couscous Salad recipes

By Big Girls Small Kitchen
50 minutes

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Details
  • Servings:   4
  • Calories:   356
  • Protein:   9g
  •  
  • Fiber:   10g
  • Sugar:   9g
  • Carb Total:   43g
  •  
  • Trans Fat:   0g
  • Saturated:   3g
  • Fat Total:   15g
  •  
  • Diet:   High-Fiber
  • Meal:   lunch, dinner
  • Dish:   main course
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Cuisine
  • middle eastern
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Ingredients
  • 1 large eggplant, quartered and cut into 1/4 inch slices
  • 1 large red onion, quartered and cut into 1/4 inch slices
  • 1/4 cup olive oil, divided
  • 1 teaspoon salt, divided
  • 1 teaspoon cumin
  • 1 lemon, juiced
  • zest of 1 lemon
  • 1 garlic clove, minced
  • 1 cup Israeli couscous
  • 1/2 cup chopped cilantro leaves
Instructions

Roasted Eggplant and Israeli Couscous Salad recipes serves 4 original recipe by Big Girls Small Kitchen.

View original preparation instructions

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