Cut eggplant in half lengthwise. Season the flesh with kosher salt. Set aside, flesh side up, for 20 to 30 minutes to allow the eggplant to sweat. Pat dry with a paper towel.

Heat the oven to 425 degrees F.

In a small bowl, mix together the spices (allspice, coriander, paprika, and ground cinnamon).

Pat eggplant dry. Brush the flesh with extra virgin olive oil. Set aside about 1 teaspoon of the spice mixture and use the rest to season the eggplant.

Place eggplant halves, flesh side up, on a generously oiled sheet pan. Bake in the heated oven for 35 to 45 minutes or until the eggplant flesh is nice and tender.

While the eggplant is roasting, heat a little bit of extra virgin olive oil in a saucepan. Add the couscous and cook briefly, stirring regularly, until toasted. Add 1 cup of boiling water to the couscous and immediately remove from heat. Cover and let sit for 10 minutes until the couscous is cooked.

Fluff the couscous with a fork and season with a dash of salt and the reserved 1 teaspoon of spice mixture. Add chickpeas, chopped tomatoes, green onions, and parsley. Toss to combine.

Arrange the roasted eggplant on a serving platter, flesh side up. With the back of a spoon, push the flesh down to create a cavity for the couscous filling. Spoon in the couscous filling. Drizzle with tahini. Enjoy!