Moroccan-inspired Poke bowl

Preparation

Preheat oven to 220°C. Trim the eggplant, cut in half in length, then each half in half across. Then cut all into quarters in length, to obtain 3-cm thick wedges. Brush lightly with oil, season with salt and roast for 30-40 minutes, until golden-brown.

Cook the pearl couscous in abundant water seasoned with salt over medium heat, according to the package instructions, usually 10-12 minutes. Turn off the heat, drain and return to the pan. Season with ras-el-hanut powder and olive oil and keep warm.

Preheat a skillet with oil and brown the meat well on both sides, 2 minutes per side. Take off heat and leave to rest.

Mix crème fraiche and lemon rind in a small bowl. Season with salt lightly.

Slice the cucumbers thinly across. Chop the parsley leaves roughly, and the stems finely.

Slice the cooked meat thinly across the grain. It should still be medium-rare in the middle. Season with Kikkoman poke sauce.

Divide couscous among 4 bowls. Divide equal amounts of all other prepared ingredients among bowls, on top of couscous, clockwise: cucumber, eggplant, marinated meat with sauce. Place crème fraiche, chopped parsley, and pomegranate seeds in the middle. Drizzle with more Kikkoman poke sauce if desired and serve directly.