Israeli couscous with roasted eggplant and cinnamon-cumin dressing
Roast
Roasting
For what it's worth, we're not vegans. Not even vegetarians. But that doesn't mean we eat meat or animal products every meal. Nor does that mean we don't enjoy a good, flavorful vegan dish just as much as any steak. In fact, I'd argue that this dish, with it's rich ethnic flavors and hints of savory sweetness, would win even if pitted against the meatiest of meals. Israeli couscous, or Pearl couscous, for those who may not be familiar with it, is like couscous on steroids. I'd say it more closely resembles a round-ish orzo than couscous in both flavor and texture; so if you can't find it, orzo would be a better substitution. We always choose Israeli couscous over regular couscous, as Taylor has never been a fan of the typically dry texture of your standard couscous. For even more flavor, toast it first in a splash of olive oil and a dash of cinnamon and cumin, then add the liquid and cook as directed.
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