Spiced Eggplant and Couscous

2 cups (400g) couscous
2 cups (500ml) boiling water
2 tablespoons olive oil
2 medium eggplants, chopped
2 teaspoons ground cumin
2 teaspoons ground coriander
300g can chickpeas, rinsed, drained
1 cup (230g) fresh dates, seeded, chopped
1/3 cup (50g) pine nuts, toasted
2 tablespoons fresh coriander leaves
2 tablespoons flat-leaf parsley leaves
2 tablespoons fresh mint leaves


Honey Dressing:


2 tablespoons olive oil
2 teaspoons grated lemon rind
2 tablespoons lemon juice
2 tablespoons honey
1/2 teaspoon ground cinnamon


Method:


1. Combine couscous and water in large heatproof bowl; cover, stand about 5 minutes or until water is absorbed. Separate couscous using a fork.
2. Combine half of the oil with eggplant, cumin and ground coriander in large bowl. Heat remaining oil in wok; stir-fry eggplant mixture, in batches, until brown and tender.
3. Return eggplant to wok with couscous, remaining ingredients and Honey Dressing; mix gently until combine.