Ras el Hanout & Orange Spiced Aubergine Tray Bake with Couscous

• 100g dry couscous
• 160g boiling water
• 2 spring onions
• 1 orange, peeled and cut into thin wedges
• 1 large handful of parsley
• 1 large handful of coriander
• 12 mint leaves
• 2 red onions
• 2 large aubergines
• 6 tbs extra virgin olive oil
• 1 large orange, juice and zest
• 3 tsp Ras el Hanout spice mix
• 2 tsp garlic paste

Garnish

• 2 tbs pomegranate seeds

• Preheat the oven to 200°C.
• Place the couscous in a bowl, season with salt, and top with boiling water. Cover the bowl with a lid and set aside for 10-15 minutes.
• Finely slice the spring onions and chop the herbs finely. After the couscous has rested, separate the grains with a fork and mix them through with the orange segments, spring onions, and chopped herbs. Drizzle a little olive oil, if desired.
• Cut the onions into thick slices and place them in a flat layer on the base of a large roasting tray. Splash a little water over the onions. Cut the aubergines in half, lengthwise and make deep incisions in a criss-cross pattern (close to the skin but not pierce it with the knife).
• Place the aubergines over the onions, with the flesh facing up and the skin facing down. Brush a tablespoon of olive oil over each aubergine half, ensuring all parts of the aubergine are coated.
• For the marinade, mix together two tablespoons of olive oil, the zest and juice of a large orange, the Ras el Hanout spice mix and garlic paste. Mix well and spread the marinade evenly to coat the aubergines and onions.
• Roast in the oven uncovered for 35 to 40 minutes, until the aubergines are soft and slightly charred, and the onions are jammy underneath.
• Serve with a few pomegranate seeds scattered over the top.