Whisk together all the ingredients listed under 'Tahini Yogurt sauce' in a bowl and set aside

Cut the eggplants lengthwise and scoop out the center. Dice the scooped out eggplant and set aside

Drizzle the olive oil onto the eggplant and place them cut side down on a lined baking tray. Cook in the oven until the eggplant has cooked evenly

While the eggplant is in the oven, cook the couscous. In a bowl, place a cup of couscous,

Pour a cup of hot water, and cover. Give it a few minutes and you will have a bowl of cooked fluffy

Couscous

When the couscous is cooking, add some oil to a pan and saute the onions and garlic until the onions have softened

Add the diced eggplant, the can of drained chickpeas and the diced tomatoes. Reduce the heat to low and cook until the eggplant and tomatoes have cooked and softened

Next add the couscous and raisins and toss well to combine. Season with salt and pepper

Fill the cooked eggplant 'shells' with a generous amount of the couscous mixture. Drizzle with the tahini sauce, and garnish with the chopped coriander and parsley leaves

Serve!