Preparation
Preheat the oven to 220°C (200°C fan, gas 7). Wash the aubergines and halve lengthways.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000170/000170_step_1_M.jpg)
Slice the aubergines on the cut sides in a criss cross pattern, sprinkle with salt and leave to stand for 30 minutes.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000170/000170_step_2_M.jpg)
Dry the cut surfaces with kitchen paper. Place the aubergine halves on a baking tray, drizzle with olive oil and bake for 20 minutes.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000170/000170_step_3_M.jpg)
Meanwhile place the couscous in a bowl. Cut the apricots into strips. Add the raisins and apricots to the couscous.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000170/000170_step_4_M.jpg)
Cover the couscous with 350ml hot water and leave to stand for 20 minutes.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000170/000170_step_5_M.jpg)
Season the couscous with ras el hanout, salt and pepper and mix in the crumbled feta.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000170/000170_step_6_M.jpg)
Remove the aubergines from the oven. Scoop out the soft flesh, leaving a thin border all the way round.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000170/000170_step_7_M.jpg)
Finely chop the aubergine flesh with a sharp knife.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000170/000170_step_8_M.jpg)
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.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000170/000170_step_9_M.jpg)
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.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000170/000170_step_10_M.jpg)