Crispy Spiced Aubergine with Couscous Tabbouleh & Tahini Yoghurt - Ainsley Harriott

Ingredients

• 1 large aubergine
• 80g (panko style) breadcrumbs
• 1 tsp garlic granules
• ½ tsp cumin
• ½ tsp ground smoked paprika
• ¼ tsp chilli flakes (or to taste)
• 1 tbsp finely chopped flat leaf parsley
• zest of 1 lemon
• 75g plain flour
• 50ml plant-based milk
• olive oil, for spraying or drizzling
• salt and pepper
• 1 x packet of Ainsley Lemon, Mint & Coriander Couscous (or try Tomato & Chilli)
• 1-2 vine tomatoes, deseeded, chopped
• 2 spring onions, trimmed, sliced
• handful of parsley leaves, chopped
• 8 mint leaves, shredded
• 150g (plant based) natural yoghurt
• 1 tbsp tahini
• ½ tsp ground cumin
• 1 tbsp olive oil
• juice of 1 lemon
• pinch of salt