Roasted Eggplant with Cilantro-Almond Salsa

INGREDIENTS

• 1 small garlic clove, peeled
• 1/2 teaspoon coriander seed
• 1/4 cup roasted, unsalted peanuts
• Yogurt (preferably whole milk), for serving
• 1 teaspoon finely grated lemon zest and 1 tablespoon juice
• 3/4 teaspoons paprika, divided
• 4 tablespoons olive oil, divided
• 1/2 cup cilantro (leaves and stems)
• 1 teaspoon cumin seed
• 1 cup couscous
• 4 to 6 small eggplant, halved lengthwise
• Kosher salt and freshly ground black pepper