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.