Baked Eggplant With Lemon Couscous recipes

Ingredients

• 1 eggplant, halved lengthwise
• 2 teaspoons Harissa
• 4 - 5 tablespoons olive oil
• ground black pepper
• salt
• 3/4 cup couscous
• pared strips of zest from 1/2 lemon
• juice of 1 lemon
• 1 teaspoon smoked paprika
• 3 tablespoons pine nuts, toasted
• 3/4 cup fresh flat-leaf parsley, chopped, plus extra to garnish
• 1 teaspoon sesame seeds, toasted, to garnish
• 2 tablespoons lemon juice
• 2 tablespoons olive oil
• 1 tablespoon maple syrup or agave nectar
• 1/4 teaspoon salt
• 1/2 cup tahini

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