Couscous with Spiced Aubergine

Place the couscous in a bowl, preferably in terracotta, add a drizzle of EVO and mix well. Meanwhile, in pan, heat 2 cups of salted water or vegetable broth. As soon as the water/broth is boiling, pour it over the couscous and, without stirring, let it rest, covered by a lid. After 10 minutes, toss with a fork and set aside. Then, in a pan, warm a drizzle of EVO, add in the aubergines, all of the spices –cinnamon, cumin, paprika, and cloves and garlic– and sauté for a couple of minutes, eventually adding a little water to keep the mixture moist. Once the aubergines are cooked, let cool for 5-10 minutes and then, combine it to the fresh coriander and spring onions. Finally, also incorporate the couscous to the aubergine mixture, dress with a generous drizzle of EVO and serve it tepid.