1. Heat the oven to 190°C/375°F/Gas Mark 5.
2. Place the saffron in a bowl, add 2 tbsp hot water and let infuse.
3. Leaving the stem intact cut the aubergine in half lengthways and score the flesh deeply with a sharp knife in a criss-cross fashion. Place in a shallow baking dish.
4. Mix together the olive oil and lemon juice then brush over the scored surface of the aubergine. Bake uncovered for 25-30 minutes, until the flesh is tender.
5. Put the couscous in a large bowl, pour over the boiling stock and leave to soak for 10 minutes until all the stock is absorbed.
6. Fluff the couscous with a fork, then stir through the sultanas, tomatoes, olives, spring onions and pine nuts. Sprinkle with cinnamon and toss well.
7. Remove the aubergine from the oven and scoop out the flesh, taking care to keep the skins intact.
8. Chop the aubergine flesh and toss into the couscous mixture. Place the aubergine skins back in the baking dish and spoon the couscous mix into them. Scatter any left over around the edge of the dish, and return to the oven for 10 minutes to heat through.
9. Beat the yogurt, saffron, lemon juice, garlic, turmeric and salt together to make the dressing. If too thick, add a drop of water. You could also blend it together with a small mixer if you want it to be smooth.
This dish can also be eaten cold. Cut down the fat by using fat free Greek Yogurt.
4 heaped tbsp Greek yogurt 1/2 tsp saffron 1 medium aubergine 1 tsp olive oil 1 lemon, juice & zest 50g (2oz) couscous 150ml (1/2pt) boiling vegetable stock 85g (31/2oz) sultanas 4 sundried tomatoes ioil, drained & chopped 50g (2oz) Kalamata olives, chopped 3 spring onions, finely sliced 10g (1/4oz) pine nuts 1/4 tsp ground cinnamon 2 tsp lemon juice 1 large garlic clove, crushed 1/4 tsp turmeric Salt, to taste
Time: 60 minutes, including cooking Serves: 1 Nutrition: Per serving: 764 Calories Fat: 37g Sat. fat: 6g