Harissa Lamb Couscous

Peel and finely slice the red onion(s)

Discard the root end of the aubergine(s) and using a vegetable peeler, peel strips off the aubergine lengthways, leaving a gap between each strip (think zebra stripes)

Cut the aubergine into chunky rounds approx. 2cm thick

Heat a wide-based pan (non-stick is best) with 1-2 tbsp of vegetable oil

When hot, add the aubergine rounds, red onion, and a pinch of salt

Cook on a medium-low heat for 5 min, turning the aubergine half way, and once the aubergine is slightly browned, transfer both to a plate

Reserve the pan for the next step

Boil a kettle for steps 4 and 6

Add the ras el hanout to the reserved pan and cook for 20 sec, stirring constantly

Add the lamb mince and break it up with a wooden spoon

Cook the lamb in the spice for 5 min, or until starting to colour

Meanwhile, dissolve the stock cube(s) in 300ml (500ml) of boiled water

Add the harissa paste and 1 tsp (2 tsp) of sugar to the stock

This is your harissa stock

Add the stock, the cooked aubergine and half of the red onion to the lamb pan, cover with a lid and cook on a rapid simmer for 10 min on a low heat

After the 10 min, remove the lid, turn the aubergines and cook for a further 5 min, or until most of the water has evaporated

Meanwhile, add the couscous to a bowl with 200ml (400ml) of boiling water and cover well

Set aside for 10 min

Chop the mint leaves and stalks finely

Fluff the couscous with a fork and stir through the remaining red onion and chopped mint

Season to taste with salt and pepper