Baked Eggplant with Lemon-Infused Couscous [and perhaps other things] - Cooking by the Book

Ingredients

• 1 eggplant, halved lengthwise
• 2 teaspoons harissa
• 2-5 tablespoons olive oil
• Salt and freshly ground black pepper
• ¾ cup couscous
• Pared strips of zest from ½ lemon
• Juice of 1 lemon
• 1 teaspoon of smoked paprika
• 1 tablespoon pine nuts, toasted
• ¾ cup fresh flat-leaf parsley, chopped plus extra to garnish
• 1 teaspoon sesame seeds, toasted, to garnish
• Tahini dressing of your choice