Method

1. In a large nonstick sauté pan, over high heat add 1½ tablespoons of oil.

2. Add eggplant and cook until dark golden brown tossing a few times to color all sides. Season to taste.

3. Remove eggplant from pan and set aside on a plate.

4. Return pan to heat, lower to medium and add remaining oil, coriander, cumin and onion and sweat until soft, approx. 4 minutes.

5. Add carrots and cook until tender, approx. 3-5 minutes.

6. Meanwhile, in a shallow dish mix cous cous and raisins.

7. In medium saucepan over high heat combine water, orange juice and zest.

8. Bring water and juice to boil then pour evenly over cous cous. Cover and let sit approx 5 minutes.

9. Once cous cous is cooked through, fluff with fork and stir in chopped mint.

10. Return eggplant to pan with onions and carrots, add milk and heat through.

11. Turn heat off, stir in yoghurt until combined and thick.

12. Fold in Spinach.

13. To serve, divide cous cous evenly among four plates and top with vegetables. Garnish with toasted almonds.