Meat-Free-Monday-Made-Easy’s harissa roasted aubergine with cous cous & yoghurt recipe will rock your tastebuds. Ingredients 2 large aubergines 30ml harissa paste olive oil 150 cooked cous cous 50 sultanas or raisins 10g coriander 10g mint 50g pitted olives 30g flaked almonds 3 spring onions chopped ½ lemon – juiced 120g Greek yoghurt Method1 Preheat your oven to 200 degrees 2 Cut the aubergines in half lengthways 3 Score half the flesh with deep diagonal crosses, making sure not to pierce the skin 4 Mix the harissa paste with a few good glugs of olive oil and spoon over the aubergine, evenly. 5 Roast in the oven for 40 minutes or until they are completely soft. Allow to cool slightly. 6 Mix the sultanas, cooked cous cous, chopped herbs, olives, almonds, spring onion and lemon juice and season to taste. 7 Spoon the cous cous mixture over the slightly cooled aubergines and top with some yoghurt and a drizzle of olive oil. Season with salt and pepper.