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.