Aubergine Chermoula with Date and Almond Couscous

Pre-heat the oven to 200C and bring a pan of water to the boil. Refer to the ingredient summary for correct amount.

Halve the lemon and orange. Juice both and set aside in separate bowls.

Finely chop the fresh coriander and parsley.

Slice the dates and remove the pits.

Tear the fresh mint leaves into pieces.

For the marinade combine the chermoula spices, lemon juice, coriander, parsley and olive oil.

Halve the aubergine.

Score the flesh of each half with diagonal, crisscross lines, making sure not to pierce the skin.

Spoon the chermoula over each half, spreading it evenly, and place on a baking tray.

Roast the aubergines for 15-20 minutes.

For the spiced yoghurt combine yoghurt, lemon juice and cumin.

Mix well and season with salt and pepper.

In a bowl; Combine the couscous, orange juice and oil and season to taste.

Add the boiling water to the couscous, cover and let stand for 10 minutes, or until the water is fully absorbed.

Using a fork fluff the couscous and stir in the almond flakes, dates, remaining coriander and mint leaves.

When the aubergine is cooked, divide among serving plates.

Serve the aubergine with couscous and spiced yoghurt.