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1
Heat oven to 220u00b0C.
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2
Place couscous, apricots and raisins in a bowl and cover with stock. Mix and set aside.
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3
Heat grill Brush the aubergines with 2 tbsp of the oil and grill for 5 minutes each side. Set aside.
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4
Grill pepper until skin is charred and place in a plastic baggie. Leave to cool. When cool remove the skin halve, seeds and small dice.
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5
Heat remaining oil and cook onion and garlic for 5 minutes. Add cinnamon and coriander and fry for another minute, stirring constantly.
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6
Fluff up couscous and add the peppers, tomatoes, onion mix, almonds, parsley and seasoning (if desired).
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7
Place pastry on a floured surface and roll out a 12 inch square. Keep any trimmings.
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8
Cut in half and place one half on a baking sheet. Spread half the cranberry sauce over leaving an inch border around the edge.
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9
Place half the couscous mix over the cranberry mix and level off as much as possible (make sure to leave the border).
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10
Lay over half the aubergine slices and and half the goats cheese.
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11
Repeat again with the remaining couscous, aubergine and goats cheese.
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12
Top with the remaining cranberry sauce and brush with half the egg.
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13
Run a lattice cutter over the remaining half of the pastry leaving and inch border.
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14
Lift the lattice onto the filling and gently stretch until the two pastry borders meet and brush with the egg.
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15
Use the trimmings to make star shapes to decorate.
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16
Bake on the top shelf for 20 minutes until golden.
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17
Rest for 10 minutes before serving.
