Photo: Joseph Gonzalez
Israeli Couscous with Roasted Eggplant and Cinnamon-Cumin Dressing
10 ingredients
Makes 6 servings
openrecipes
Estimated Nutrition (whole recipe, rough)
454
Calories
9g
Protein
15g
Fat
74g
Carbs
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Couscous | 1 cup cooked (157g) | 176 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Grape | 1/2 cup (76g) | 62 |
| Red Onion | 1 medium (110g) | 44 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Seed | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- Nonstick vegetable oil spray
- 2 3/4-pound unpeeled eggplants, cut into 1/2-inch cubes (8 to 9 cups)
- 5 tablespoons extra-virgin olive oil, divided
- 1 cup Israeli couscous
- 1 teaspoon cumin seeds
- 2 tablespoons white balsamic vinegar
- 3/4 teaspoon ground cinnamon
- 1/4 cup finely chopped red onion
- 1/3 cup golden raisins
- 1/3 cup coarsely chopped fresh cilantro
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes