Bring a large stockpot of water to boil. Add eggplant and boil for about 10 minutes. Remove from hot water and place in a pan. Place a heavy cast iron pan or something else heavy on top of the eggplants and allow them to rest for about 30 minutes to press out the water.
Cook red lentils and couscous to package directions. Set aside until needed.
Heat 3 tablespoons of olive oil over medium-low heat. Add onions and cook until soft before adding the zucchini and bell pepper. Cook for three to four minutes.
Slice eggplants in half. Using a spoon or a knife, hollow out the centers, leaving about a ½” bowl. Dice up the eggplant you removed and add to the pan to cook with the zucchini and bell pepper.
Drop the carrots, garlic, pine nuts, dried cranberries and parsley into the pan. Stir in the lentils, couscous, harissa paste, add rest of olive oil and season with salt and pepper.
Preheat oven to 350 F.
Place eggplant shells into a lightly oiled baking dish. Spoon couscous salad into the shells.
Bake the stuffed eggplant for 25 to 30 minutes, until hot and toasted on top.
Remove and serve hot or at room temperature.
Eggplants stuffed with couscous salad freeze well. Wrap well and then pop into the oven to reheat.