Harissa-Eggplant Puree and Couscous

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1/2 cup sliced shallots

1 tablespoon minced garlic

1 tablespoon harissa

2 tablespoons honey

1 teaspoon toasted ground cumin

2 large eggplants, roasted with skin on at 375 degrees for 45 minutes until meat is soft, pulp scooped out

2-3 tablespoons butter

Salt and black pepper, to taste

2 tablespoons scallions

2 tablespoons cilantro

COUSCOUS:

2 cups couscous

2 tablespoons virgin olive oil

1/4 cup sliced scallions, green and white

1/3 cup dried currants

4 1/4 cups boiling water

Salt and black pepper, to taste