Preheat the oven to 220°C (200°C fan, gas 7). Wash the aubergines and halve lengthways.
Slice the aubergines on the cut sides in a criss cross pattern, sprinkle with salt and leave to stand for 30 minutes.
Dry the cut surfaces with kitchen paper. Place the aubergine halves on a baking tray, drizzle with olive oil and bake for 20 minutes.
Meanwhile place the couscous in a bowl. Cut the apricots into strips. Add the raisins and apricots to the couscous.
Cover the couscous with 350ml hot water and leave to stand for 20 minutes.
Season the couscous with ras el hanout, salt and pepper and mix in the crumbled feta.
Remove the aubergines from the oven. Scoop out the soft flesh, leaving a thin border all the way round.
Finely chop the aubergine flesh with a sharp knife.
Add the chopped aubergine to the couscous, mix well and season with salt and pepper. Add some vegetable stock or water if it seems too dry. Place the yogurt in a small bowl and season with salt, chilli sauce and chilli powder or flakes.
Fill the aubergines with the couscous, drizzle with olive oil and bake in the oven for 20 minutes. Drizzle with a little yogurt sauce and serve with torn mint. Serve the remaining sauce separately.