Preheat the oven to 200°C.
Score halved aubergines, spray with oil, season, and bake for 30-40 minutes.
Sauté the onion in a pan with oil until softened, then stir in the spices.
Add tomatoes, pepper, courgette, chickpeas, coriander, and stock, then simmer for 20 minutes.
Dissolve stock in 100ml water, stir in couscous, cover, and rest for three minutes.
Mix lemon zest, coriander, and seasoning into the couscous with a fork.
Stir lemon juice into the chickpea mixture and spoon over the baked aubergines.
Serve alongside couscous and garnish with nuts, extra coriander, and yoghurt.