Step: 1/10

Preheat the oven to 220°C (200°C fan, gas 7). Wash the aubergines and halve lengthways.

Step: 2/10

Slice the aubergines on the cut sides in a criss cross pattern, sprinkle with salt and leave to stand for 30 minutes.

Step: 3/10

Dry the cut surfaces with kitchen paper. Place the aubergine halves on a baking tray, drizzle with olive oil and bake for 20 minutes.

Step: 4/10

Meanwhile place the couscous in a bowl. Cut the apricots into strips. Add the raisins and apricots to the couscous.

Step: 5/10

Cover the couscous with 350ml hot water and leave to stand for 20 minutes.

Step: 6/10

Season the couscous with ras el hanout, salt and pepper and mix in the crumbled feta.

Step: 7/10

Remove the aubergines from the oven. Scoop out the soft flesh, leaving a thin border all the way round.

Step: 8/10

Finely chop the aubergine flesh with a sharp knife.

Step: 9/10

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.

Step: 10/10

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.