Israeli Salad
With Roasted Eggplant & Couscous
INGREDIENTS
- 1 Eggplant (large) (quartered) (cut into 1/4 inch slices)
- 1 Onion (large) (red) (quartered) (cut into 1/4 inch slices)
- 1/4 C Olive oil, divided
- 1 t Salt (divided)
- 1 t Cumin
- 1 Lemon (juiced)
- 1 Lemon (Zest)
- 1 Garlic (clove) (minced)
- 1 C Israeli couscous
- ½ C Cilantro (leaves) (chopped)
DIRECTIONS
- 1. Pre-heat the oven to 450°F.
- 2. In a large mixing bowl, combine the eggplant, onion, 2 T of olive oil, 1/2 t salt & the
cumin. - 3. Toss until fully coated & then turn out onto a parchment or foil-lined baking sheet.
- 4. Shake the pan to make sure the vegetables lie flat and have the maximum possible
surface area exposed. - 5. Roast in the oven for 20 minutes.
- 6. With a spatula, redistribute the vegetables so they brown on the opposite side &
return to the oven for another 10-20 minutes, until the vegetables are dark brown
& caramelized. - 7. In the meantime, whisk the remaining olive oil & salt & the lemon juice, zest & garlic in a medium mixing bowl.
- 8. Bring a medium pot of salted water to a boil.
- 9. Cook the couscous until just tender, about 8 minutes.
- 10. Drain & add to the bowl with the dressing.
- 11. Toss together with the roasted eggplant & cilantro.
NOTE
- You can serve this recipes as a bed for lamb chops or a nice piece of grilled fish.
- You can omit the Clilantro & the salad can keep for up to 3 days in the refrigerator
and all you need to do isi add in the herbs before serving.
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