Preheat oven on CONVECTION 220ºC with enamel shelf on lower level.
Carefully remove the enamel shelf from the oven using oven gloves. Place the whole aubergines on the shelf and cook on CONVECTION 220ºC for 15-20 mins. or until soft.
Cut the aubergines in half horizontally, leaving the stalks attached. Scoop out the flesh and chop finely. Place the aubergines on the glass tray.
Place the couscous in a bowl with the lemon juice and enough boiling water to cover. Cover with cling film and allow to soak for 5 mins
Add the onion and chorizo to a bowl, cover and cook on HIGH MICROWAVE for 3 mins. Add to the couscous with the aubergine flesh, pepper, tomatoes and herbs.
Mix well and season. Spoon into the aubergine halves and place in the oven in the lower shelf position.
Cook on 180C + simmer microwave for 10-12 mins.