Middle Eastern-Style Chicken with Giant Couscous & Eggplant

In the meantime, dice the tomato and roughly chop the raisins. Add the giant couscous to the eggplant and toast the grains for 1 minute, then pour in the stock. Stir in the raisins and half of the tomato, then bring to a boil and allow to cook gently for 12 - 14 minutes, covered, stirring occasionally (see Tip).

Tip: add an extra splash of water as necessary.

Finely chop the mint leaves. Transfer three quarters of the mint to a small bowl, then add the labneh and mix well to combine. Season to taste with salt and pepper.

Finely dice the cucumber. In a salad bowl, combine the white wine vinegar with the extra virgin olive oil. Add the cucumber to the bowl, along with the rest of the tomato and mint. Toss well to combine and then season to taste with salt and pepper.

Heat a drizzle of olive oil in a frying pan over medium-high heat. Fry the chicken thigh strips for 4 - 5 minutes or until done.