Israeli Couscous With Roasted Eggplant And Cinnamon-Cumin Dressing

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Love and Olive Oil
Nutrition per serving    (USDA % daily values)
CAL
297
FAT
39%
CHOL
0%
SOD
1%

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Ingredients for 6 servings

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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