Preheat the oven to 220°C. Cut the aubergines into quarters, lengthwise. Place them onto a baking tray and drizzle with 2 tbsp of olive oil. Season with salt and rub to coat evenly. Roast for 20-25 mins until softened, golden brown and starting to char.

Meanwhile, peel and thinly slice the onions. Remove the stem and chop the peppers into 1cm chunks. In a large saucepan on medium heat, add 3 tbsp of olive oil. Once hot, add the onions and peppers, cook until softened and starting to colour, 10-15 mins.

Stir the ras el hanout through the vegetables and cook for 30 secs. Pour the stock in and bring to the boil. Add the giant couscous/orzo into a sieve and give it a rinse. Once boiling, add the giant couscous/orzo and boil, stirring frequently, according to package instructions (top it up with more stock or water if it's evaporating too quickly).

Add the Greek yoghurt into a small bowl with the tahini and the juice of 1 lemon. Stir until it comes together and season with salt and pepper. If it’s too thick, add 1 tbsp of water at a time until smooth. The sauce should be a little looser than Greek yoghurt. Set aside.

Reserve a few parsley leaves and finely chop the rest (stalks and all). Zest a quarter of the remaining lemon.

Once the couscous is cooked, take it off the heat, taste and season with salt. Stir through the chopped parsley and lemon zest.

Spoon the couscous onto plates and top with the roasted aubergine. Drizzle with the yoghurt sauce. Finish with a wedge of lemon and a scattering of the reserved parsley leaves.