Ruby's Eggplant and Israeli Cous Cous Salad Recipe

Name: Ruby's Eggplant and Israeli Cous Cous Salad Recipe
Ingredients: 1 medium eggplant (aubergine), skin on; 3 teaspoons ground coriander; Sea salt; 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

myfoodbook.com.au

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

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