Moroccan Eggplant Boats from Nadia's NEW 'Vegful' Book

Steps

1. Preheat oven to 220°C. Prep all eggplant ingredients. Place eggplant, cut side up, on a lined oven tray. Season and drizzle with olive oil. Roast for about 30 minutes, until soft.
2. Cook couscous. Heat a drizzle of olive oil in a pot on medium heat. Cook onion and garlic for 3-4 minutes, until soft. Add couscous, Moroccan spices and lemon zest and cook a further minute, until fragrant.
3. Finish couscous. Add water measure and a pinch of salt. Bring to the boil, stir, and cover with a lid. Reduce heat to low and cook, covered, for 12-14 minutes, until couscous is tender. Stir every few minutes to prevent it sticking on the bottom of the pan, adding a splash more water if needed. Turn of heat and leave to steam, still covered, for 10 minutes.
4. Add capsicum, currants and apricots and parsley and mix to combine. Season to taste.
5. Prep salad. Toss spinach and cherry tomatoes with lemon juice and drizzle of olive oil.
6. Serve eggplant topped with couscous, feta, chutney, pine nuts and coriander with salad on the side.