Moroccan Lamb and Eggplant with Mint Yoghurt and Couscous

Cut eggplant into 2cm pieces. Heat oil in a medium frypan over medium-high heat. Add eggplant and a good sprinkle of salt, and cook, stirring, for 7–8 minutes or until golden brown and softened. Remove from pan and set aside.

Dissolve stock cube in 185ml (¾ cup) boiling water. Place couscous in a heatproof bowl, cover with stock and set aside, covered with a plate or a clean tea towel, for 5 minutes or until softened and water is absorbed. Fluff couscous with a fork. While couscous is cooking, continue with step 3.

Return frypan to medium-high heat. Add lamb mince and ¼ teaspoon sea salt and cook, breaking up mince with a wooden spoon, for 5–6 minutes or until caramelised. Stir through Not-So-Hot Harissa and cook for 30 seconds or until fragrant.

Return eggplant to frypan with tomatoes and 60ml (¼ cup) water and bring to a simmer. Reduce heat to low and cook for 3–4 minutes or until sauce has reduced slightly. While lamb is cooking, continue with step 5.

Pick mint leaves from theirs stems and finely chop. Peel and crush garlic. Combine garlic, yoghurt, mint and a sprinkle of salt and pepper in a bowl and mix to combine. Set aside.

Toss rocket and red wine vinegar together in a bowl. Add couscous and season with salt and pepper to taste. Divide couscous and spiced lamb and eggplant between bowls and top mint yoghurt to serve.