Preheat the oven to 190°C/Fan 170°C/Gas 5. Trim the green top off the aubergine and slice it half lengthways. Slice each half into 1cm-thick half moons. Trim the courgette and slice it into 1cm-thick rounds. Add the aubergine and courgette to a roasting tin. Drizzle over 1 tbsp olive oil and season with salt and pepper. Slide the roasting tin into the oven and roast for 15-20 mins till the veg are tender and lightly charred.

While the veg cook, peel and finely slice the red onion and add it to a small bowl. Squeeze in the juice from half the lemon and season with a pinch of salt. Scrunch together and set aside to lightly pickle.

Fill and boil the kettle. Add 150g couscous to a large bowl and pour over enough hot water to cover. Pop a clean tea towel over the bowl and set aside for 5 mins till the couscous absorbs the water. Remove the towel and use the fork to fluff up the couscous.

Squeeze the juice from the remaining half the lemon into a smaller bowl. Peel and grate or crush the garlic, add it to the bowl with 2 tbsp olive oil, 2 tbsp cold water and a good pinch of salt and pepper. Whisk together till combined, then add the tahini and stir to make a smooth sauce. Trickle in more water if you prefer a looser texture.

Halve the cherry tomatoes. Finely chop the parsley stalks and roughly chop the parsley leaves. Add the tomatoes, parsley stalks and most of the parsley leaves to the couscous.

When the veg is ready, remove it from the oven and scoop it into the bowl with the couscous. Stir well to mix.

Divide the couscous between 2 plates. Top with the pickled red onion. Drizzle over the tahini dressing. Scatter over the remaining parsley leaves and serve.