Middle Eastern Couscous With Eggplant and Chickpeas
Recipe

For Couscous: Bring water to a boil; add olive oil and contents of Spice Sack. Simmer for a few seconds. Stir in couscous and peppers. Cover; remove from heat. Let stand 5 minutes. Fluff couscous lightly with fork before serving.

For Sauté: While couscous stands, cut 1 medium eggplant into 8 equal rounds. Toss to coat with 1 tbsp olive oil, lemon juice, salt and pepper. Cook in large heated nonstick skillet over medium-high heat until golden brown on both sides, turning as needed.

While eggplant cooks, heat remaining 1 tsp olive oil in another large nonstick skillet over medium-high heat. Add garlic and spices; cook briefly, stirring constantly. Add chickpeas, cherry tomatoes and cilantro. Season with sea salt and pepper. Sauté 3 to 4 minutes. Stir in couscous.

For each serving, place eggplant slice on plate; top with couscous; repeat. Garnish with pine nuts.