Tahini Aubergine Couscous With Dukkah

Preheat the oven to 200°C (400°F), Gas Mark 6.

First make the dukkah. Heat a large, shallow ovenproof dish over a medium heat, add the nuts and gently toast for about 6-8 minutes, stirring, until lightly coloured all over.

Add all the spice seeds and toast for 2-3 minutes until their aromas are released. Lightly crush the mix using a pestle and mortar. Alternatively, tip into a jar and crush with the back of a spoon. Stir through the salt and set aside.

Halve the aubergines lengthways, then lightly score the cut side and sprinkle with salt. Put the aubergine halves in the casserole dish and tuck the garlic cloves underneath. Drizzle with olive oil, sprinkle over the sumac and season with salt and pepper. Roast in the oven for 20-30 minutes until soft and crispy.

Take the dish out of the oven and turn it off. Move the aubergines to one side of the dish, then use the back of a spoon to squeeze the soft roasted garlic out of the skins, discarding the skins.

Add the couscous and hot stock and stir to combine. Arrange the aubergines on top of the couscous and return to the still-hot oven for 10 minutes until the couscous has absorbed the stock.

Meanwhile, whisk together the tahini, lemon juice, maple syrup, measured water and a pinch of salt and pepper in a bowl. Drizzle the tahini dressing over the couscous, then scatter over the herbs, pomegranate seeds and a few tablespoons of the dukkah before serving.