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Israeli Couscous Salad With Roasted Eggplant

88 faves
Nutrition per serving    (USDA % daily values)
CAL
347
FAT
46%
CHOL
0%
SOD
40%

Comments

Too sweet
Patty Martinez   •  22 Sep   •  Report
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Ingredients for 4 servings

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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