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Eggplant Salad With Israeli Couscous And Basil

268 faves | 2 recommends
Nutrition per serving    (USDA % daily values)
CAL
258
FAT
35%
CHOL
0%
SOD
1%

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Ingredients for 4 servings

3/4 cup Israeli couscous

Coarse salt and ground pepper

3 tablespoons olive oil

1 pound Italian or graffiti eggplants, cut into 1/2-inch chunks

3 shallots, trimmed and quartered

2 teaspoons red-wine vinegar

1/3 cup lightly packed fresh basil, torn

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