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Recipe Flash: Roasted Eggplant and Israeli Couscous SaladRoasted Eggplant and Israeli Couscous Salad
- 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
Directions:View on Big Girls Small Kitchen
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