This superflavorful spice blend with zesty sumac, nutty and sweet fenugreek, and floral cardamom gives this grain bowl a Middle Eastern profile and pairs beautifully with sautéed eggplant and great Northern beans. In this recipe, you will toss the eggplant with the spice blend and microwave it first prior to sautéing. This helps the spices' flavors bloom and cooks off the eggplant's excess moisture. Finally, you will toast the Israeli (aka Pearl) couscous and cook it within the eggplant spice mixture. Enjoy Madison!