Spiced Pearl Couscous with Jammy Eggplant and Tomatoes

1. Sauté the Onions

In a large 12-inch skillet, heat 3 tablespoons of extra-virgin olive oil over medium heat. Add the thinly sliced yellow onions and cook them for about 6 minutes, stirring occasionally. Your goal is to soften the onions until they become golden and sweet, which will form a delicious base for the dish.

2. Cook the Eggplant with Spices

Add 4 tablespoons of olive oil to the skillet with the onions, then introduce the 1-inch cubes of Italian eggplant. Sprinkle with 1 teaspoon of kosher salt and a touch of freshly ground black pepper. Allow the eggplant to cook for around 10 minutes, stirring occasionally until it browns and softens. This caramelization is key, as it deepens the eggplant's flavor and creates a savory base. Once the eggplant is nicely browned, stir in the finely grated garlic, ground cinnamon, cumin, sweet paprika, and smoked paprika. Cook the spices for about a minute until they release their fragrant aroma, heightening the dish's complexity.

3. Simmer the Couscous with Tomatoes

With the eggplant and spices well-mixed, pour in the pearl couscous and a can of diced tomatoes. Add another teaspoon of kosher salt and 2¾ cups of water. Bring the mixture to a gentle simmer, cover, and let it cook for 10 to 14 minutes. You'll know it's ready when the couscous has absorbed all the liquid and is tender to the bite. Let it rest for an additional 2 minutes with the lid on, which helps to fluff up the couscous and meld the flavors.

4. Garnish and Serve

Remove the skillet from the heat and stir in the coarsely chopped fresh basil and mint leaves. Transfer to serving dishes and finish with a dollop of labneh or Greek yogurt. For an extra touch, sprinkle flaky sea salt and drizzle a little more olive oil over the top. Enjoy the fragrant, spice-laden couscous with the creamy yogurt and fresh herbs, which bring the dish together beautifully.