Israeli Couscous With Roasted Eggplant And Cinnamon-Cumin Dressing Recipe

Name: Israeli Couscous With Roasted Eggplant And Cinnamon-Cumin Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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.

207

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 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, and more.

Yes, Israeli Couscous With Roasted Eggplant And Cinnamon-Cumin Dressing falls under the Vegetarian category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Israeli Couscous With Roasted Eggplant And Cinnamon-Cumin Dressing

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