Middle Eastern Couscous Salad

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   ["Soak the couscous in 9 fluid ounces cold water.", "Pre-heat the oven to 200u00b0C 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).", "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.", "Meanwhile, prepare the dressing: zest the lemon, adding the zest to the couscous then juice and add about 1 teaspoon of salt.", "Allow to dissolve, then add the garlic plus the remaining cumin and olive oil.", "Whisk thoroughly and add to the couscous- this will be partially absorbed.", "When the eggplant is cooked, allow to cool a little then stir into the couscous, along with the olives, coriander and pine nuts.", "Toss well and serve immediately."]

* Per serving · 4 servings · Values may vary.