Name: Israeli Couscous with Roasted Eggplant and Cinnamon-Cumin Dressing
Cook time: 30 minutes
Total time: 40 minutes
Yield: Makes 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

Try this deliciously smoky side dish with grilled lamb chops.

Ingredient tip:

Israeli couscous (used in the couscous with roasted eggplant) is sold at specialty markets like Whole Foods. If unavailable, substitute an Italian soup pasta like acini di pepe or orzo, which can be found in supermarkets, and cook the pasta according to the directions.

Recipe notes

Caramelized Onion Pasta

Turn humble onions into this thrifty yet luxe pasta dinner.

Our Favorite French Onion Soup

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.

Béchamel Sauce

This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.

Golden Mushroom Soup With Orzo & a Pat of Butter

This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.

Smothered Italian Sausage

This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.

Smashed Broccoli Pasta

A feel-good dinner designed to cram a ton of veg in each serving.

Mascarpone Cheesecake

An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.

Butternut Squash–Kale Salad With Roasted Garlic Vinaigrette

Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.