Roasted Eggplant

While the eggplant is roasting, drain and rinse the chickpeas (see ingredients list). In a medium saucepan, heat a drizzle of olive oil over a medium-high heat. Once hot, add the pearl couscous and toast, stirring occasionally, for 1-2 minutes or until golden. Add the water, chickpeas, currants and crumble in the vegetable stock cube (see ingredients list). Reduce the heat to medium and simmer, stirring occasionally, for 10-12 minutes or until the couscous is tender and the water has been absorbed. TIP: Pearl couscous has a firm, slightly chewy texture.

While the couscous is cooking, roughly chop the baby spinach leaves. Finely chop the parsley (reserve a few leaves for garnish). Finely chop the tomato. Zest the lemon (see ingredients list) to get a pinch, then slice into wedges.

Peel the black garlic. In a small bowl, mash the black garlic with a fork until smooth and stir in the Greek yoghurt and a squeeze of lemon juice. Season to taste with salt and pepper.

To the pan with the couscous and chickpeas, add the parsley, flaked almonds and the lemon zest.

In a medium bowl, combine the tomato, baby spinach leaves, a squeeze of lemon juice and a drizzle of olive oil. Season with salt and pepper and toss to combine.