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Export 13 ingredients for grocery delivery
Step 1
Preheat a chargrill or barbecue on high heat.
Step 2
Place couscous in a heatproof bowl, stir through 1 tbs olive oil, then pour over 11/2 cups (375ml) boiling water. Cover and set aside.
Step 3
Meanwhile, combine 2 tsp each of the spices in a bowl and season. Dust the eggplant with spice mix, then drizzle with the remaining 1/3 cup (80ml) olive oil. Chargrill for 3 minutes each side or until charred and tender.
Step 4
Fluff couscous with a fork, season, then stir through lemon juice and remaining 1/2 tsp each of the spices. Stir through the olives and tomatoes, scatter over the almonds and herbs, and serve topped with the eggplant and yoghurt.
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