Place the couscous in a bowl, add a pinch of sea salt and black pepper, then just cover with boiling kettle water, and cover.

Slice the aubergines into 1cm-thick rounds and, in batches, char on both sides in a griddle pan on a high heat, removing to a bowl once soft.

Thickly slice the peppers lengthways, add to the bowl with half the liquor from the jar, half the harissa and 2 tablespoons of extra virgin olive oil.

Finely grate in the lemon zest, squeeze in the juice, mix and season to perfection.

Scrunch up a large wet sheet of greaseproof paper, then use it to line a 20cm mixing bowl.

Alternate the aubergine slices and strips of pepper inside, overlapping them slightly to cover (reserving the bowl of juices).

Fluff up the couscous, roughly chop and scatter in most of the rocket (popping the rest in the fridge for later), stir in half of the juices, then spoon it all into the veg-lined bowl, folding in any overhanging pepper and aubergine.

Fold in the greaseproof, sit a plate on top with something heavy to compress it, and put in the fridge for at least 2 hours.

Mix together the remaining harissa and juices for later.

Squash and destone the olives.

Once set, turn out your aubergine cake on to a nice serving plate or board and remove the greaseproof.

Dollop over the yoghurt, drizzle with the harissa dressing, scatter with the olives and remaining rocket, then slice and serve.