Couscous with Aubergine

Preparation

1. Cut the aubergine into thin slices. Peel and mince the onion.
2. Place the aubergine and onion slices on a baking tray covered with parchment paper, drizzle with olive oil and bake for 40 minutes at 150°C (300°F).
3. During this time, cut up the tomatoes and remove the seeds. Season with ras hel hanout and the chopped coriander.
4. Measure 120g of couscous (1 cup). Add the same volume of boiling water. Leave to absorb the water for 4 minutes.
5. Run under cold water, using your fingers to separate the grains. Keep the couscous hot.
6. In a bowl mix the cooked vegetables with the tomatoes and the couscous. Season.