Instructions

1. Preheat the oven to 200°C.
2. Cut the onion into 4 wedges. Roughly chop the vegetables into small pieces and scatter them in a baking tray. Add the garlic and onion (no need to peel then), then drizzle with some oil and bake until tender. ( Alternatively grill or barbecue them)
3. Meanwhile heat the olive oil in a frying pan, add the spices and cook for a minute or so until fragrant.
4. In another pan bring the vegetable stock to the boil then add the couscous, fried spices and the raisins. Simmer for 5 minutes then turn off the heat, put on a lid and let it steam.
5. When the roasting vegetables are tender, turn off the oven and carefully remove and discard the skin of a the aubergine, onion, tomatoes and garlic.
6. Loosen the couscous grains with a fork, stir in the vegetables, pressing the flesh together with the couscous.
7. Stir in the pine nuts and lime juice, then season with salt and pepper to your liking.
8. Sprinkle with coriander leaves just before serving.