Preparation

• Cut eggplant in half lengthwise. Season the flesh with kosher salt. Set aside, flesh side up, for 20 to 30 minutes to allow the eggplant to 'sweat.' Pat dry with a paper towel.
• Heat the oven to 425 degrees F.
• In a small bowl, mix together the spices (allspice, coriander, paprika, and ground cinnamon).
• Pat eggplant dry. Brush the flesh with extra virgin olive oil. Set aside about 1 teaspoon of the spice mixture and use the rest to season the eggplant (rub the spice mixture all over the top of each eggplant half).
• Place eggplant halves, flesh side up, on a generously oiled sheet pan. Bake in the heated oven for 35 to 45 minutes or until the eggplant flesh is nice and tender.
• While the eggplant is roasting, heat a little bit of extra virgin olive oil in a saucepan. Add the couscous and cook briefly, stirring regularly, until toasted. Add 1 cup of boiling water to the couscous and immediately remove from heat. Cover and let sit for 10 minutes until the couscous is cooked (it will double in size).
• Fluff the couscous with a fork and season with a dash of salt and the 1 teaspoon of spice mixture you reserved earlier. Add chickpeas, chopped tomatoes, green onions, and parsley. Toss to combine.
• If you’re adding tahini sauce, make it according to your desired recipe.
• Arrange the roasted eggplant on a serving platter, flesh side up. With the back of a spoon, push the flesh down to create somewhat of a cavity for the couscous filling. Spoon in the couscous filling. Drizzle with tahini. Enjoy!