Baked Eggplant With Lemon Couscous recipes

Name: Baked Eggplant With Lemon Couscous recipes
Ingredients: 1 eggplant, halved lengthwise; 2 teaspoons Harissa; 4 - 5 tablespoons olive oil; ground black pepper; salt; 3/4 cup couscous; pared strips of zest from 1/2 lemon; juice of 1 lemon; 1 teaspoon smoked paprika; 3 tablespoons pine nuts, toasted; 3/4 cup fresh flat-leaf parsley, chopped, plus extra to garnish; 1 teaspoon sesame seeds, toasted, to garnish; 2 tablespoons lemon juice; 2 tablespoons olive oil; 1 tablespoon maple syrup or agave nectar; 1/4 teaspoon salt; 1/2 cup tahini