This deconstructed salad is a moreish Moroccan feast. Dig in.

Ingredients

4	Eggplants
4 Tbsp	Olive oil, mixed with 1 tsp turmeric powder
1 cup	Couscous, (wholemeal) cooked
¼ cup	Currants
½ cup	Flat leaf (Italian) parsley, roughly chopped
½ cup	Fresh mint, roughly chopped
5 Tbsp	Harissa, preferred Julie Le Clerc brand
1	Finely sliced red onion
2	Freshly squeezed orange juice, cut into segments with the skin and pith removed
1	Tomatoes on the vine

Directions

1. Preheat oven to 200C and line a baking tray with baking paper.
2. Cut each eggplant through the middle lengthways leaving the stalks intact. Put them on the baking tray along with the tomatoes; drizzle with olive oil; sprinkle with sea salt and cracked pepper.
3. Bake for 10 mins then remove the tomatoes to cool.
4. Using a pastry brush, spread the turmeric oil all over the cut inner surface of the eggplants. Then bake for a further 15 mins or until cooked and golden.
5. To the cooked cous cous, add the currants, herbs and 3 tbsp of harissa. Season and stir well.
6. Toss the chicken in the remaining 2 tbsp of harissa and then add to cous cous.
7. To assemble, put each eggplant onto a large plate. Stuff with a quarter of the cous cous. Then top with red onion slices, orange segments, a dollop of extra harissa, 2 tomatoes. Serve at the table.

Let’s serve

Finish with even more fresh parsley, mint and a drizzle of the turmeric oil.