Eggplant stuffed with spicy apricot tabbouleh

• couscous↗25 г g
• harissa tsp

  depending on how spicy you like it

• soft dried apricots↗4

  coarsely chopped

• ground coriander
• green onion↗1

  chopped

• chickpeas↗2 ст. л. tbsp

  from can

• chopped herbs4 ст. л. tbsp

  e.g., mint, coriander and parsley

• olive oil↗3 ст. л. tbsp
• lemon juice↗
• eggplant↗1

Step-by-step instructions

1. 1

   Bring water to a boil in a kettle, pour it into a heat‑proof bowl and add the couscous. Rub the harissa into the couscous with your hands, then add the chopped apricots and ground coriander. Pour in 2 ½ tbsp of boiling water, cover with a lid and let it swell for 5 minutes.

2. 2

   When the couscous has swelled, fluff it with a fork, add the sliced green onion, chickpeas, 2 tbsp chopped herbs, 1 tbsp olive oil and almost all the juice of half a lemon (reserve 1 tsp for the sauce). Season to taste, mix and set aside.

3. 3

   Cut a thick slice from the rounded end of the eggplant. Using a small knife and a teaspoon, carve out and scoop out most of the flesh, leaving a shell about 1‑2 cm thick (see the tip below on how to use the leftovers). Brush the inside and outside with another 1 tbsp of oil, then tightly fill the eggplant with the couscous. Return the slice to the bottom to close the filling, and wrap it tightly with two layers of foil. The stuffed eggplant can be stored in the refrigerator for up to a day.

4. 4

   A few minutes before grilling, mix the remaining herbs with the leftover oil, lemon juice and seasonings. Place the eggplant on the coolest part of the grill, bake for about 30 minutes, turning occasionally. Check doneness by piercing with a skewer – if the eggplant is soft and the skewer is hot, it’s ready. Before serving, unwrap the foil, slice into thick pieces, arrange on a plate and drizzle with the herb sauce.