Created by ImPat on January 6, 2020
Step 1: Place couscous in a large, heatproof bowl and add 1 1/4 cups boiling water and cover with plastic wrap and let stand for 5 minutes. Uncover and separate grains with a fork and then stir in almonds and half the onions.
Step 2: Meanwhile, heat oil in a large frying pan over a medium heat and add eggplant, garlic and remaining onions and cook, stirring occasionally, for about 8 minutes, or until eggplant is tender.
Step 3: Add relish, lentils, stock cube, vinegar and 1 cup of water to pan and stir to combine and then bring to a boil and gently boil for about 3 to 4 minutes, or until slightly thickened.
Step 4: Remove from heat and serve with couscous.