Orange couscous with eggplant

Heat 2 tbsp of the oil and fry the onion until golden brown. Stir in the eggplant, sprinkle the cinnamon and salt and pepper to taste and let it simmer for 20 minutes on a low heat.

Grate the orange zest of the orange and squeeze out the fruit. Stir in the juice, grate and 300 ml of boiling water through the couscous and season with salt and pepper to taste. Cover with cling film and allow to settle for a while. Toast the walnuts in a frying pan without oil or butter until crispy and let cool on a plate.

Heat the honey (in the microwave) and stir it with the rest of the oil through the cured couscous. Stir in half of the coriander through the yoghurt, season with salt and pepper. Divide the aubergine over 4 plates, spoon the couscous next to it and pour some coriander yoghurt over it. Sprinkle the dish with roasted walnuts and the rest of the coriander.