1 aubergine

1 tsp cumin

1 tsp ground coriander

1 tsp paprika

Olive oil

150g couscous

250g boiling water

1/2 tsp turmeric

1/2 tsp bouillon veg powder / 1/2 stock cube

1 handful flaked almonds

1/2 red onion, finely chopped

1 handful dill leaves

1 handful parsley leaves

Generous drizzle of miso & sesame dressing

1. Chop the aubergine into chunks, get into a baking tray, add the spices and a generous amount of olive oil and salt. Roast in a preheated oven for 30-40 mins until golden and soft.

2. Meanwhile, prepare the couscous. Add to a bowl, pour over boiling water and add the turmeric (we use this as it gives a lovely golden colour to the couscous!) and stock powder. Cover and let absorb for 15 mins.

3. Fluff up the couscous with a fork, add the roasted aubergine, red onion, almonds, herbs and dressing and mix well to combine.