Name: Israeli Couscous with Roasted Eggplant and Cinnamon-Cumin Dressing
Cook time: 30 minutes
Total time: 40 minutes
Yield: Makes 6 servings
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

Try this deliciously smoky side dish with grilled lamb chops.

Ingredient tip:

Israeli couscous (used in the couscous with roasted eggplant) is sold at specialty markets like Whole Foods. If unavailable, substitute an Italian soup pasta like acini di pepe or orzo, which can be found in supermarkets, and cook the pasta according to the directions.

Recipe notes

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