Scale

1 medium egg plant
4 T olive oil
3 t Badia complete seasoning
4 T harissa
4 T plain strained yogurt (I use Icelandic Siggi’s but a Greek yogurt works too)
5 kalamata olives (sliced and pitted)
1/2 C fresh salsa
1 C couscous (dry)
1 1/2 C chicken stock or water
2 t turmeric
5 links pork sausage (apple brown sugar)
1/8 C cilantro leaves (torn)
1/8 C mint leaves (torn)
1/2 lemon
black pepper

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Preheat oven to 400 F. Slice eggplant in half lengthwise. Cross hatch eggplant without piercing the skin. Put on parchment paper. Drizzle with olive oil. Sprinkle with Badia seasoning. Cook for 20 minutes in the oven OR wrap in foil and cook on covered grill until easily pierced with fork.
While the eggplant is cooking, bring stock or water to a boil. Whisk in cous cous. Remove from heat and cover for 5 minutes. Drizzle with olive oil and stir in turmeric to combine.
Cook sausage. On a large platter, fill the center with couscous. Add ingredients around and grind fresh black pepper over top. Serve with Santa Rita 120 Sauvignon Blanc.