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Baked Aubergine with Lemon-Infused Couscous
Ingredients
- For the Aubergine and Couscous
- 1 aubergine, halved lengthways
- 2 teaspoons harissa
- 4–5 tablespoons olive oil
- 150 g couscous
- pared strips of zest from ½ lemon
- juice of 1 lemon
- 1 teaspoon smoked paprika
- 3 tablespoons pine nuts, toasted
- 30 g fresh flat-leaf parsley, chopped, plus extra to garnish
- salt and freshly ground black pepper
- 1 teaspoon sesame seeds, toasted, to garnish
- For the Tahini Dressing
- 100 g tahini
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- 1 tablespoon maple syrup or agave nectar
- ¼ teaspoon salt
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