Put the couscous in a bowl and pour 150 ml boiling water over it. Salt lightly. Stir occasionally until the water is fully absorbed (approx. 5 min.). Add the pepper and half the onion to the couscous. Finely slice the parsley and mint and stir in to the couscous. Add the cucumber and tomato. Juice the lemon. Blend half the juice with 3 tbsp. olive oil, salt and pepper, and pour this dressing over the tabbouleh.
Toast the sesame in a pan without oil. Add the nuts if using. As soon as the sesame starts to “dance,” add the cooked chickpeas and sesame oil. Dice the remaining half onion and add as well. Season with salt and turmeric. When the onions are translucent, deglaze the pan with the other half of the lemon juice.
Cut the aubergine into 1 cm slices. Spread them out on paper towels, salt and let rest for some 15 minutes. Then roast them on the grill, in the oven or fry them in a pan until the aubergines start to turn brown. Drizzle olive oil on top.
Cut the Tofu Curcuma into 1 cm slices and fry in oil until golden brown.