Aubergine Chermoula with Date and Almond Couscous Roasted Aubergine marinaded in a Moroccan rub is topped with light, zesty almond and date couscous with spiced yoghurt. This hearty North African vegetarian main has a wonderful mixture of flavours and textures. Ingredients Fresh Mint Ground Coriander Dates Saffron Almond Flakes Sweet Paprika Orange Cinnamon Couscous Cumin Fresh Parsley Lemon Fresh Coriander Tahini Aubergine Yoghurt Pantry Items Olive Oil. Salt and Pepper. Recipe #131 Livefreshr Timeline Pre-heat the oven to 200C and bring a pan of water to the boil. Refer to 0 the ingredient summary for correct amount. Halve the lemon and orange. Juice 0.5 both and set aside in separate bowls. Finely chop the fresh coriander and 1.5 parsley. 2.5 Slice the dates and remove the pits. 3.5 Tear the fresh mint leaves into pieces. For the chermoula marinade combine the cinnamon powder, sweet 4 paprika, ground coriander, 1/2 the cumin, saffron threads, lemon juice, coriander, parsley and olive oil. 4.5 Halve the aubergine. Score the flesh of each half with 5 diagonal, crisscross lines, making sure not to pierce the skin. Spoon the chermoula over each half, 5.5 spreading it evenly, and place on a baking tray. Roast the aubergines for 15-20 6 minutes. For the spiced yoghurt combine 7 yoghurt, tahini, lemon juice and remaining cumin. Mix well and season with salt and 8 pepper. In a bowl; Combine the couscous, Estimated Number of Minutes 9 orange juice and oil and season to taste. Add the boiling water to the couscous, 10 cover and let stand for 10 minutes, or until the water is fully absorbed. Using a fork fluff the couscous and 20 stir in the almond flakes, dates, remaining coriander and mint leaves. When the aubergine is cooked, divide 22 among serving plates. Serve the aubergine with couscous 23 and spiced yoghurt..