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Baked Aubergine with Harissa Yoghurt and Couscous

A simple veggie filled dish that delivers on taste. This can be served as a side or starter. Harissa paste is spicy and garlicky, hence it works well with couscous and yoghurt to balance out the heat.

Serves 2-4


  • 2 aubergines
  • 60g dry couscous
  • 100ml hot vegetable stock
  • 2 tsp harissa paste
  • 3 tbsp yoghurt (plain soy, coconut or dairy)
  • 1 tbsp sultanas
  • 2 tbsp pomegranate seeds
  • Handful of fresh coriander
  • Handful of fresh mint


  1. Heat the oven to 200C.
  2. Cut the aubergines in half lengthways, then with a knife, make a crisscross pattern in the flesh (without cutting all the way through the skin). Place in a baking dish and bake them for about 40 minutes.
  3. In the meantime place the dry couscous in a bowl and pour the hot vegetable stock over it. Cover immediately with another plate and leave it to stand for 15 minutes. Soak the sultanas in some hot water.
  4. Remove the aubergines from the oven.
  5. Whisk the harissa paste with the yoghurt.
  6. Fluff up the couscous, drain and mix in the sultanas. Chop the herbs.
  7. Top the aubergines with a few tablespoons of couscous, drizzle over some harissa yoghurt. Lastly, add some pomegranate seeds and some chopped herbs to each aubergine. Serve immediately or at room temperature.
  8. Leftover couscous and harissa yoghurt will last in the fridge for a few days.

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Recipe created exclusively for The Good Glow by The Nourished Bowl. We hope you enjoy this recipe. Please tag us and @thenourishedbowl if you try it!