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Export 8 ingredients for grocery delivery
Step 1
Preheat a barbecue grill or chargrill on medium. Place the couscous in a heatproof bowl. Add boiling water. Cover and set aside for 5 minutes to soak. Use a fork to separate the grains.
Step 2
Meanwhile, spray the eggplant with oil. Cook on chargrill for 5 minutes each side or until tender and golden.
Step 3
Combine the yoghurt, cold water, sumac and garlic in a bowl until well combined. Season with salt and pepper.
Step 4
Divide the couscous among serving plates. Top with eggplant, mint and parsley. Drizzle over yoghurt dressing.
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