Ingredients

For the aubergines and tahini dressing:

• 2 large aubergines, halved lengthways
• 100g Greek yogurt
• 2 tbsp tahini
• 1 lemon
• 1/2 tsp salt
• 1 tbsp runny honey
• 1/2 clove garlic, crushed

For the tabbouleh:

• 200g dried couscous
• 1 vegetable stock cube
• 1 red onion, peeled & quartered
• 10g parsley
• 10g coriander
• 10g mint (leaves stripped, stalks discarded)
• 80g pomegranate seeds
• 30 ml olive oil
• 1 tsp sea salt

Tools

• MultiPro Go Super Compact Food Processor

Method

1. Slice the aubergines lengthways, score the top and brush with olive oil, then place into a pre-heated oven for 30 minutes or onto a pre-heated bbq (ten minutes flesh side down and five minutes skin side down).
2. Meanwhile, make a vegetable stock with the stock cube, decant the couscous into a large mixing bowl and pour over the vegetable stock so it sits about 1cm above the couscous, cover with a plate or clingfilm for 15 minutes. Once done, fluff with a fork.
3. Add the onion to the Multi-Pro Go and pulse lightly to break up, then add all the herbs and pulse again to chop them and then tip into the fluffed-up couscous and stir in the pomegranate seeds, salt and olive oil and reserve.
4. To make the dressing, simply mix together the tahini, yoghurt, little squeeze of lemon juice, a pinch of salt and the crushed garlic; taste, adding more lemon juice or tahini as needed.

To serve:

1. Divide the couscous amongst four serving plates, lay the aubergine on top and spoon over the tahini dressing, scatter a few mint leaves over the top and finish with a little drizzle of honey.