1. Put a kettle on. Place couscous in a small pot / container with a lid. Once the water boils, pour 150 ml (½ cup + 2 tbsp) of boiling water over the couscous and immediately cover with a lid. Set aside for 10 minutes. If using quinoa for a gluten-free version, prepare according to the cooking instructions on the packet.
2. Heat up 2 tbsp of olive oil in a small pan. Throw in chopped garlic and sauté on a small-medium heat, stirring frequently, until soft and fragrant. Chuck tomatoes in, season with a bit of salt and pepper and sauté them gently until they start releasing their juices, but take them off the heat before they start falling apart.
3. Brush aubergine and courgette slices with a little bit of oil and grill them on a griddle pan until cooked on both sides. Sprinkle with salt, cumin, paprika and a touch of chilli afterwards.
4. Fluff up cooked couscous with a fork, mix it with chickpeas, pomegranate seeds and freshly cut mint. Season with salt to taste.
5. Divide olives, grilled veg, raw cucumber, couscous and sautéed tomatoes between two bowls. Use garlicky oil and tomato juice as a dressing. Serve with a few slices of finely chopped lemon (I didn’t chop mine just because it looks better in the photos 😉 .

QUICK-PRESERVED LEMONS

1. Scrub lemons very well. If they have a wax coating, immerse them in boiling water for a few minutes to dissolve it. Cut them into half lengthwise and then into very thin slices, as thin as you can.
2. Pound 1 tsp of salt and chilli in a pestle and mortar until you get a thick paste.
3. Place chilli paste, the rest of the salt, sugar and lemon juice in a bowl. Add lemon slices and rub the sugar-salt mixture into them. Stick crushed garlic clove into the mixture. Cover and refrigerate for at least one day prior to using.