Ruby's Eggplant and Israeli Cous Cous Salad Recipe | myfoodbook

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Ruby's Eggplant and Israeli Cous Cous Salad

Ruby's Eggplant and Israeli Cous Cous Salad

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"This salad made with a bounty of mint and parsley can be served in large quantities, banquet style. The eggplant, slow roasted and then tinged with lemon, is the perfect nod to its Israeli origins." Yaron Finkelstein
Prep: 
10 minutes
Cook: 
1 hour 20 minutes
Serves: 
8
Collected By: 
43
Rated: 
Average: 5 ( 1 vote)
Main Ingredient: 
Difficulty: 
Easy
Cuisine: 
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