Israeli Couscous With Roasted Eggplant And Cinnamon-Cumin Dressing

• nonstick vegetable oil spray
• 2 3/4-lb. unpeeled eggplants, cut into 1/2-inch cubes (8 to 9 cups)
• 5 Tbsp. extra-virgin olive oil, divided
• 1 cup Israeli couscous
• 1 tsp. cumin seeds
• 2 Tbsp. white balsamic vinegar
• 3/4 Tbsp. ground cinnamon
• 1/4 cup finely chopped red onion
• 1/3 cup golden raisins
• 1/3 cup coarsely chopped fresh cilantro

1. Preheat oven to 450 degrees. Coat rimmed baking sheet with nonstick spray. Place eggplant cubes on sheet; drizzle with 3 Tbsp. oil and sprinkle with salt and pepper; toss to coat. Roast until tender, turning occasionally, about 40 minutes.
2. 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.
3. 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 Tbsp. oil. Whisk to blend; season with salt and pepper. Mix in onion.
4. Add raisins, cilantro, eggplant cubes, and dressing to couscous. Toss to coat.

nonstick vegetable oil spray, eggplants, extravirgin olive oil, couscous, cumin seeds, white balsamic vinegar, ground cinnamon, red onion, golden raisins, fresh cilantro

Taken from www.epicurious.com/recipes/member/views/israeli-couscous-with-roasted-eggplant-and-cinnamon-cumin-dressing-50116890 (may not work)