Name: Israeli Couscous with Roasted Eggplant and Cinnamon-Cumin Dressing
Prep time: 30 minutes
Total time: 40 minutes
Yield: 6 servings
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

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