Moroccan Couscous and Chickpea Salad
You can never have too many side dish recipes, so give Moroccan Couscous and Chickpea Salad a try. This
Moroccan Eggplant Caponata Pasta
Ingredients
- 2 Tablespoons Olive Oil
- 1 Large Eggplant, Diced
- 1 Small Onion, Diced
- 2 cloves Garlic, Minced
- 1 teaspoon Sea Salt
- ½ teaspoons Cumin
- ½ teaspoons Cinnamon
- 1 can (15 Oz. Size) Crushed Tomatoes
- 8 ounces, weight Gluten-free Fusilli (or Other Short Grain Pasta, I Use Andean Dream)
- 1 Tablespoon Fresh Lemon Juice
- 2 Tablespoons Chopped Fresh Parsley
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