Harissa Couscous with Roasted Aubergine and Garlic - The Pesky Vegan

Ingredients

• 1 tablespoon olive oil
• 1 aubergine, cut into 1-inch cubes ((approx. 10 oz / 300 g))
• 6 garlic cloves
• 1 cup (180 g) dried couscous ((see notes for ratio info))
• 1 lemon
• 1 cup (240 ml) kettle-hot water or vegan stock
• 2-3 tablespoons harissa paste ((plus more to taste – see notes))
• Small handful fresh parsley and/or coriander, chopped
• Salt and pepper to taste