Orange-Scented Eggplant and Couscous Rolls

I am taking a little diversion today and making a recipe I got from our local newspaper, the Statesman Journal. These were excellent. Maybe not quite up to "Eat to Live" standards because of the feta cheese, but other than that pretty close. I used less olive oil by just spraying the eggplant with pam before baking.
The top picture is of the filling. The second is of the rolls before baking. The last picture is the final product just out of the oven.
The flavor of these was very interesting - like nothing I've tasted before. The subtle taste of the orange and feta in the couscous paired with the eggplant and marinara sauce was excellent. Mark said he would definitely want these again.
The recipe can be found at: http://www.statesmanjournal.com/apps/pbcs.dll/article?AID=20107140381

Update:  I noticed the link no longer works, so I'll include the recipe here...

Orange-Scented Eggplant and Couscous Rolls

1 Large eggplant (about 1 pound)

3 tablespoons extra-virgin olive oil, divided

2 oranges

½ teaspoon cinnamon

¼ teaspoon ground cardamom

1 tablespoon apple cider vinegar

1 cup water

¾ cup couscous

2 cups crumbled feta cheese, divided

4 tablespoons chopped flat-leaf parsley, divided

Ground black pepper, to taste

1 cup prepared marinara sauce

Heat oven to 425 degrees.

      Trim both ends of the eggplant. Standing the eggplant on end, slice it lengthwise into 1/3-inch-thick slices. Discard the end slices of skin

     Arrange the slices on the baking sheets and brush with 2 tablespoons of the olive oil. Bake until lightly browned on the undersides, about 10 minutes. Turn the slices over and c continue baking until the second sides are lightly browned and the flesh is tender, about 10 to 15 minutes longer.

     To make the filling, grate the zest of a half an orange, then juice both oranges. Transfer the zest and juice to a medium saucepan. Add cinnamon, cardamom, apple cider vinegar, the remaining 1 tablespoon of olive oil and the water. Bring to a boil. Stir in couscous and remove the pan from the heat. Cover and let stand until the liquid absorbs, about 5 minutes.

     Uncover the couscous and fluff with a fork, then let cool. Stir in 1 ½ cups of the feta and 3 tablespoons of the parsley. Season with pepper.

     Coat a 9-by-13-inch baking dish with cooking spray. Place about ¼ cup of the couscous mixture at one end of each eggplant slice. Pressing with your fingers to compact the filling, roll up each slice and transfer them, seam-side down, to the prepared dish.

     Heat the marinara sauce and drizzle it over the rolls. Cover dish tightly with foil and bake until the rolls are heated through and the sauce is bubbling, about 15 minutes. Sprinkle with the remaining feta and parsley just before serving.

Nutrition information:  4 servings, 508 calories each