You will need:-

700ml/1.25 pints vegetable stock
350g/12oz couscous
1 lemon grated rind only
60ml/4tbsp olive oil
50g/2oz flaked almonds, lightly toasted
75g/3oz canned breakfast apricots, chopped
45ml/3tbsp. sultanas
45ml/3tbsp. fresh parsley, chopped
to taste salt and freshly ground black pepper

For the aubergines:-

1 large aubergine cut into 2.5cm/1” cubes
1 bunch fresh mint, finely chopped
2 lemons juice only
4 cloves garlic, finely chopped
30ml/2tbsp. ground coriander
10ml/2tsp. paprika
10ml/2tsp. ground cumin
10ml/2tsp. ground black pepper
5ml/1tsp. cayenne pepper
5ml/1tsp. harissa paste
2.5-5ml/1/2-1 tsp. salt
60ml/4tbsp. olive oil

For the chickpea stew:-

2 onions, sliced
30ml/2tbsp. olive oil
2 cloves garlic, chopped
5ml/1tsp. paprika
pinch cayenne
1 x 400g/14oz can chopped tomatoes
150ml/1/4pt. vegetable stock
45ml/3tbsp. tomato puree
1 x 400g/14oz can chickpeas, drained
1 bay leaf
to taste salt
30ml/2tbsp. fresh parsley, finely chopped

Method:-

Preheat the oven to 190C/375F/Gas5.
Heat the stock in a large saucepan until boiling. Pour the couscous in and stir in the lemon rind. Remove from the heat, cover and leave to stand for 5 minutes. Fluff the couscous up with a fork - it should absorb most of the liquid.

Drizzle over the olive oil and fold in the almonds, apricots, sultanas and parsley. Season to taste. Cover with foil and bake in the oven for 20 minutes.

Remove the foil and fluff up the grains again. Keep warm until needed.

Place the aubergine in a shallow ovenproof dish. Mix together all the remaining ingredients and toss the aubergine to cover. Seal tightly with cling film and leave for at least half an hour to marinade.

Remove the cling film and place the marinated aubergine in the preheated oven and bake for 30 minutes until tender.

For the chickpea stew: Fry the onions in the oil until soft and golden. Add the garlic and spices and fry for 2 minutes longer. Add the tomatoes and stock and simmer gently until well cooked and starting to thicken. Stir in the tomato puree, chickpeas and bay leaf. Simmer for 5 minutes more. Season to taste and stir in the chopped parsley.

Spread the couscous on a large platter and ladle the chickpea stew over the top. Top the stew with the baked aubergines and serve.