Roasted Eggplant And Israeli Couscous Salad

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Big Girls Small Kitchen


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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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