Preheat oven to 200C
Mix olive oil with salt, pepper, minced garlic, paprika powder and ras el hanout in a small bowl.
Wash and cut the eggplant in half lengthwise, then score the inside.
Place the eggplant in a baking tray and drizzle the mixture on the surface with the help of a spoon. Place in the oven for 25 minutes.
Cook couscous according to the package instructions and leave to cool down.
Add olive oil and onion to a frying pan. When golden, add the diced pepper and salt. Let cook for around 10 minutes.
Wash and drain the arugula. Cut the cheese. Squeeze half lemon.
Mix the couscous, arugula, feta cheese, pepper, chopped parsley, olive oil and salt in a bowl.
Place the cous cous salad on top of the halved eggplants and serve.