Aubergine with Spicy Apricot Tabbouleh

Ingredients

Contains: wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 25g couscous
• ½ -1 tsp harissa, depending how spicy you like it
• 4 soft dried apricots, roughly chopped
• few pinches ground coriander
• 1 spring onion, sliced
• 2 tbsp chickpeas from a can
• 4 tbsp chopped herbs like mint, coriander and parsley
• 3 tbsp olive oil
• juice ½ lemon
• 1 aubergine

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the oven to 400°F (200°C). Halve the aubergine lengthways, score the flesh in a criss-cross pattern, brush with 1 tablespoon of the olive oil, and roast cut side up for 25 to 30 minutes until very soft and golden.

2. Put the couscous in a bowl with the harissa and a few pinches of ground coriander. Pour over just enough boiling water to cover, cover the bowl, and leave for 10 minutes.

3. Meanwhile, put the chopped apricots in a small bowl, cover with a splash of boiling water, and leave to soften for 10 minutes. Drain them.

4. Drain and rinse the chickpeas and pat them dry. Fluff the couscous with a fork, then stir in the apricots, chickpeas, sliced spring onion and chopped herbs.

5. Whisk the lemon juice with the remaining 2 tablespoons of olive oil, pour it over the tabbouleh, and toss well to combine.

6. Spoon the tabbouleh alongside or over the roasted aubergine halves and serve warm.