1.Place yogurt into a chux cloth, and ‘hangover a sieve for at least one hour, then squeeze gently removing leftover whey.
2.Scrape labneh from chux cloth, season with salt, pepper, lemon and set aside for later.
3.Preheat oven to 200 degrees Celcius
4.Cut eggplant in half lengthways, score the flesh side with a grid pattern, season with salt, pepper.
5.In a heavy-based pan on high heat, place olive oil and then eggplant skin side down, cook until very dark
6.Turn over eggplant and dress with more olive oil and pomegranate molasses
7.Add the Israeli couscous to a pot with an equal amount of water, boil for 6 minutes slightly covered, then let stand off the heat for another 6 minutes with the lid on.
8.De-seed pomegranate, and roughly chop herbs, add to a bowl.
9.Rince couscous with cold water until cooled, mix with herbs and pomegranate, season with salt, lemon, pepper, and olive oil.
10.Remove eggplant from oven, place on a plate, add couscous salad and labneh, then season with a little more salt.