1 teaspoon ground sumac

1 teaspoon ground fenugreek

½ teaspoon table salt

½ teaspoon pepper

¼ teaspoon ground cardamom

1 pound eggplant, cut into ½-inch pieces

1 ½ cups pearl couscous

5 tablespoons extra-virgin olive oil, divided, plus extra for

serving

1 onion, chopped

3 garlic cloves, minced

1 tablespoon tomato paste

2 cups vegetable broth

1 (15-ounce) can great Northern beans, rinsed

3 ounces (3 cups) baby spinach

1. Combine sumac, fenugreek, salt, pepper, and

   cardamom in small bowl. Line large plate with double

   layer of coffee filters and spray with vegetable oil spray.

   Toss eggplant with ½ teaspoon spice mixture and spread

   evenly on coffee filters. Microwave eggplant, uncovered,

   until dry to touch and slightly shriveled, 7 to 10 minutes,

   tossing halfway through microwaving.

2. Heat couscous and 2 tablespoons oil in 12-inch

   nonstick skillet over medium heat, stirring frequently,

   until about half of grains are golden brown, about 5

   minutes. Transfer to bowl and wipe skillet clean with

   paper towels.

3. Toss eggplant with 1 teaspoon spice mixture. Heat 1

   tablespoon oil in now-empty skillet over medium-high

   heat until shimmering. Add eggplant and cook, stirring

   occasionally, until well browned, 5 to 7 minutes. Transfer

   to separate bowl.

4. Heat remaining 2 tablespoons oil in again-empty

   skillet over medium heat until shimmering. Add onion

   and cook until softened and lightly browned, 5 to 7

   minutes. Stir in garlic, tomato paste, and remaining spice

   mixture and cook until fragrant, about 1 minute.

5. Stir in broth, beans, and couscous and bring to

simmer. Reduce heat to medium-low, cover, and

simmer, stirring occasionally, until broth is absorbed

and couscous is tender, 9 to 12 minutes. Off heat, stir

in spinach and eggplant, cover, and let sit until warmed

through and spinach is wilted, about 3 minutes. Season

with salt and pepper to taste and drizzle with extra oil.

Serve.