- About half a cup of couscous or bulgur wheat (you can also use quinoa for this dish, but obviously you cook it differently than couscous and bulgur)
- A few handfuls of fresh flat-leaf parsley and fresh mint, roughly chopped
- A few spring onions, chopped
Spoon the salad on to halved aubergines, which have been scored diagonally and glazed with a chermoula spice blend: 2 cloves of garlic, ground cumin, ground coriander, chilli flakes, sweet paprika, olive oil and a tiny squeeze of tomato paste (if you’ve got some handy), roasted and slightly cooled off.
Lemon juice and some yogurt
Toasted slivered almonds, dried cranberries.