Israeli Couscous with Roasted Eggplants

By sarah_carroll

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

Details

Servings 6

Preparation

Step 1

Preheat oven to 450°F. Coat rimmed baking sheet with nonstick spray. Place eggplant cubes on sheet; drizzle with 3 tablespoons oil and sprinkle with salt and pepper; toss to coat. Roast until tender, turning occasionally, about 40 minutes.

Meanwhile, cook couscous in boiling salted water until just tender, about 8 minutes. Drain. Rinse under cold water until cool; drain again. Place in large bowl.

Toast cumin seeds in small skillet over medium-high heat until slightly darkened, about 4 minutes. Grind seeds in spice mill; place in small bowl. Add vinegar, cinnamon, and 2 tablespoons oil. Whisk to blend; season with salt and pepper. Mix in onion.

Add raisins, cilantro, eggplant cubes, and dressing to couscous. Toss to coat