Israeli Couscous with Roasted Eggplant and Cinnamon Cumin Dressing recipes

Ingredients

• 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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