To make this recipe:
- Take one eggplant and cut into 1 inch cubes.
- Cut the top off a bulb of garlic.
- Roast the eggplant and garlic in the oven for approximately 30 minutes at 375.
- To make dressing squeeze the garlic into a food processor and combine with 1/2 cup of pine nuts and 1/4 cup of oil.
- Roast some cherry or grape tomatoes.
- Make couscous according to package.
- Combine dressing with the coucous at the same time you add water.
- Add roasted tomatoes, eggplant and dry basil.