1 – Preheat oven to 180˚C/Gas mark 4 and lightly oil a baking tray.
2 – Place the aubergine on the tray. Spread 1tsp harissa over each half. Drizzle 1tbsp of oil over each, season, then bake for 40mins, turning halfway through.
3 – Place the couscous in a bowl with the lemon zest. Add 150ml boiled water, cover, then set aside until all the liquid has been absorbed. Discard the lemon zest, then fluff the couscous.
4 – Scoop the flesh from each aubergine half, leaving enough around the sides to keep its shape. Roughly chop the flesh, then stir through the couscous with the lemon juice, smoked paprika and remaining olive oil. Season, then add the toasted pine nuts and parsley. Divide the mixture evenly between the aubergine skins. Bake for 15–20mins.
5 – For the dressing, place the tahini in a bowl with the lemon juice, oil, maple syrup or agave nectar, salt and 2tbsps water. Whisk until smooth.
6 – Remove the aubergines from the oven. Serve with a dollop of tahini dressing and a sprinkling of sesame seeds and parsley.