Stuffed Eggplant with Israeli Couscous

Preheat the oven to 400 degrees F (200 degrees C). Cut the eggplants in half lengthwise. Wrap each half individually in a sheet of aluminum foil and place them on a baking sheet. Roast until the eggplant centers are soft and easily pierced with a fork, approximately 30 minutes. Carefully unwrap the eggplants and, once cool enough to handle, scoop out the center pulp, leaving a 1/2-inch border of eggplant flesh intact. Roughly chop the reserved pulp and set aside. (Prep time: 10 minutes, Cook time: 30 minutes)

In a medium saucepan, heat the olive oil over medium-low heat. Add the minced garlic and cook, stirring frequently, until fragrant, about 1 minute. Add the uncooked Israeli couscous, allspice, bay leaves, and cinnamon stick. Continue to cook, stirring constantly, for another 2 minutes, allowing the couscous to lightly toast and release its nutty aroma. (Prep time: 5 minutes, Cook time: 3 minutes)

Pour in the chicken broth and add the salt. Bring the mixture to a boil, then immediately reduce the heat to a gentle simmer. Cover the saucepan tightly and cook until the couscous is tender and has absorbed all the liquid, approximately 10-12 minutes. Remove from heat and discard the bay leaves and cinnamon stick. Gently stir in the reserved chopped eggplant pulp, chopped fresh parsley, and crumbled feta cheese. (Prep time: 2 minutes, Cook time: 12 minutes)

Carefully arrange the stuffed eggplants on a foil-lined baking sheet. Return them to the preheated oven, uncovered, and bake until heated through, about 5 minutes. (Prep time: 2 minutes, Cook time: 5 minutes)

Remove the eggplants from the oven. Garnish generously with fresh pomegranate seeds just before serving. Enjoy immediately! (Prep time: 1 minute)