For best results, use the Searing Slow Cooker ® by Breville

Use the MENU button to select HIGH SEAR. Select POWER/START to commence pre-heating the slow cooker. Add the olive oil, then brown the beef cheeks until golden brown on both sides, 3-4 minutes. Remove and set aside

Add the remaining oil and the eggplant and salt, cook until golden (about 4-6 minutes)

At this point, add the onion and garlic and cook out for a further 2-3 minutes. Add the chermoula paste, green olives, sultanas

Stir in white wine and stock scraping the bottom of the pan lightly with a wooden spoon to remove any sediment on the bottom of the pan, bring up to the boil

Select the CANCEL button. Place the lid on and lock into place.Use the MENU button to select HIGH SLOW COOK. Adjust the timer to 4 hours and press POWER/START to start cooking. If you want to put on before work, place on LOW SLOW COOK for 9 hours

To make the preserved lemon yoghurt, put the preserved lemon and yoghurt into a bowl and mix to combine

Cook the giant couscous following the instructions on the packet, drain well

Serve the beef cheeks with the couscous, preserved lemon yoghurt and sprinkle the pomegranate seeds over the top