Aubergine with spicy apricot tabbouleh

Ingredients

• 25 g couscous 
• 0.5 tsp harissa 
• 4  apricot dried soft roughly chopped
• 3 pinches ground coriander 
• 1  spring onion sliced
• 2 tbsp chickpeas 
• 4 tbsp mint leaves chopped
• 3 tbsp olive oil 
• 0.5  juice of lemon 
• 1  eggplant 

Equipment

• bowl
• knife
• aluminum foil
• skewers

Directions

1. Boil the kettle and tip the couscous into a heatproof bowl. Rub in the harissa with your fingers, then stir in the apricots and ground coriander.
2. Pour over 2 tbsp boiling water, cover, then leave the couscous to swell for 5 mins.
3. When the couscous is cooked, fluff it up with a fork and stir in the spring onion, chickpeas, 2 tbsp chopped herbs, 1 tbsp oil and all but 1 tsp of the lemon juice. Season well and set aside.
4. Slice a thick slice off the rounded end of the aubergine. Using a small knife and teaspoon, cut and scrape out most of the aubergine flesh until you have a 1-2cm thick shell left (see Tip below for using up the aubergine).
5. Brush inside and out with another tbsp of oil, then tightly pack in the couscous. Return the slice to the bottom of the aubergine to seal, then wrap tightly in two layers of foil. The stuffed aubergine will sit happily for up to a day in the fridge.
6. Just before you begin barbecuing, mix the remaining herbs with the remaining oil and lemon juice and some seasoning. Sit the aubergine over the coolest part of the barbecue, and cook for about 30 mins, turning. To test if the aubergine is done, stick in a skewer if the aubergine feels soft and the skewer feels hot when it comes out then its ready. To serve, unwrap the aubergine and thickly slice. Sit a few slices on a plate and drizzle with the herby dressing.