Moroccan Lamb and Eggplant with Couscous

• 6 oz eggplant, diced (¾ in.)
• 2 tsp salt

Couscous and Lamb

• 8 oz couscous
• ½ oz mixed fresh herbs (parsley, cilantro)
• 3 garlic cloves
• 1 tsp salt
• ¼ tsp ground cumin
• 2 oz yellow onions, in pieces
• 1 tbsp harissa, plus extra to brush
• 20 oz ground lamb, broken into pieces
• 4 tbsp bread crumbs
• 1 large egg
• 20 oz water
• 10 oz chicken stock, low sodium

Eggplant

• 6 oz yellow onion, in pieces
• 1 garlic clove
• 1 tsp salt, to taste
• 1 tbsp oil
• 6 oz fresh tomatoes, diced
• 2 oz chicken stock, low sodium
• 1 heaping tbsp harissa
• ½ tsp ground cinnamon
• ⅛ tsp ground cumin
• chopped parsley, to garnish