Cut the eggplant in half lengthwise. Score the flesh in a diamond pattern by making 3 or 4 long cuts, then rotate the eggplant and do the same. Cut deep into the flesh but not through the skin. Sprinkle garam masala, olive oil and a pinch of salt on each half and rub it slightly in. Heat oven to 180 degrees Celsius. Place the eggplant face-up on a baking sheet and let it roast for about 45 - 50 minutes.

Roast the spice crunch mix without any oil in a pan until lightly golden. Grind in a pestle and mortar.

Bring water to a boil in a small saucepan. Add salt, olive oil and couscous. Cover the pan, remove from the heat and let it sit for at least 10 minutes. Before serving gently break the couscous apart with a fork.

Fry bell pepper and spring onions in olive oil over medium-high heat for a minute or two. Add garlic and tomatoes. After 1 minute add vegetable stock, harissa and lemon juice. Let it simmer for another minute, then season with salt.

Scoop the couscous onto the plates. Top with vegetables and eggplant. Sprinkle everything with spice crunch. If you like, serve the vegetable couscous with cilantro and plant-based yogurt.