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Israeli Couscous with Roasted Eggplant and Cinnamon-Cumin Dressing


Israeli Couscous with Roasted Eggplant and Cinnamon-Cumin Dressing Recipe

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:
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