Ruby's Eggplant and Israeli Cous Cous Salad Recipe | myfoodbook
This salad made with a bounty of mint and parsley can be served in large quantities, banquet style. This salad, with eggplant, slow roasted and then tinged with lemon, is a traditional Israeli recipe.
Keywords
- traditional recipe ideas
- Israeli cuisine
- middle eastern recipes
- salad recipe ideas
- best salad recipes
- delicious salad ideas
- quick and easy recipe ideas
- eppplant recipes
- cooking with eggplant
- vegetarian breakfast recipes
- healthy cooking ideas
Ingredients
- 1 medium eggplant (aubergine), skin on
- 3 teaspoons ground coriander
- Sea salt and freshly ground black pepper
- 80ml (1/3 cup) olive oil, plus extra, if needed
- 1 large onion, chopped
- 1 clove garlic, crushed
- 250g (9 oz) Israeli (pearl) couscous
- 310ml (1 cup) vegetable or chicken stock
- 1 bunch coriander (cilantro), chopped
- 1 bunch flat-leaf (Italian) parsley, chopped
- 1/2 bunch mint, chopped
- Juice of 1/2 lemon
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