Middle Eastern Couscous Salad

• 12 ounces couscous
• 1 lb eggplant
• 9 tablespoons extra virgin olive oil
• 3 teaspoons ground cumin
• 1 lemon
• 1 clove garlic, finely chopped
• seasoning
• 12 black olives, stoned and roughly chopped
• 6 tablespoons coriander, chopped
• 2 ounces pine nuts, toasted

1. Soak the couscous in 9 fluid ounces cold water.
2. Pre-heat the oven to 200u0b0C Cut the eggplant into 1/4" slices, cut these in 2 lengthways then cut all across in 1/4" slices (you should end up with short'chip'-shaped pieces).
3. Toss in 3 tablespoons of the oil, 2 teaspoons of the cumin and a little seasoning then roast in the oven for 15- 20 mintes, until softened.
4. Meanwhile, prepare the dressing: zest the lemon, adding the zest to the couscous then juice and add about 1 teaspoon of salt.
5. Allow to dissolve, then add the garlic plus the remaining cumin and olive oil.
6. Whisk thoroughly and add to the couscous- this will be partially absorbed.
7. When the eggplant is cooked, allow to cool a little then stir into the couscous, along with the olives, coriander and pine nuts.
8. Toss well and serve immediately.

couscous, eggplant, extra virgin olive oil, ground cumin, lemon, clove garlic, seasoning, black olives, coriander, nuts

Taken from www.food.com/recipe/middle-eastern-couscous-salad-109910 (may not work)