Preheat the oven to 200C.
Slice in half and Cross cross the aubergine. Rub half the harissa and the sesame oil on the aubergine. Roast for 40 mins.
Mix the yogurt dressing together.
Cook the couscous as per pack instructions.
Draw the pomegranate.
Slice the cucumber into chunks and tomatoes in half. Mix together.
Mix the couscous with the pomegranate and salt. Serve with salad. Top the aubergine with the yogurt and serve together with some fresh coriander.