Instructions: Prep 25 min Cook 1 hour

Preheat the oven to 190C/375F/Gas 5. Cut the aubergines in half lengthways and score the flesh. Place in the oven for 20-25 minutes until softened.

Meanwhile, preheat the grill to high. Place the pepper halves, skin-side up, on the grill rack and grill for 6-7 minutes until blackened. Place in a plastic bag and leave until cool enough to handle.

Remove the aubergines from the oven. Scoop out some of the flesh, leaving a 1cm thick shell next to the skin. Chop the remaining flesh and set aside.

Turn off the oven. Place the couscous in a bowl, cover with 200ml cold water and leave in the warm oven for 20 minutes.

Meanwhile, heat the stock in a large frying pan and add the cumin seeds.

Cook for 30 seconds, then add the aubergine flesh, shallot, garlic, chillies, raisins and courgette. Cook for 20 minutes, stirring occasionally. Set aside.

Preheat the oven to 190C/375F/Gas 5. Peel the skin from the peppers and chop the flesh roughly. Stir into the aubergine mixture with the chickpeas.

Fluff up the couscous with a fork and stir in the basil, mint and half the coriander. Season.

Divide the mixture between the aubergine shells and bake for 10 minutes.

Serve sprinkled with paprika and the remaining coriander. You can also top with a fat-free vegan yogurt.

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