Roasted Eggplant and Israeli Couscous Salad recipes

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

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