Israeli Couscous with Roasted Eggplant and Cinnamon-Cumin Dressing |
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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Try this deliciously smoky side dish with grilled lamb chops. 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:
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.
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 tablespoons 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.
5. 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.
6. Per serving 276 calories, 12 g fat, 6 g fiber Nutritional analysis provided by Bon Appétit
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