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In a small bowl, mix the harissa paste, maple syrup, pomegranate molasses, soy sauce, and oil until well combined.
Place the aubergine strips in a shallow dish and coat them thoroughly with the marinade. Let them sit for 15 minutes to absorb the flavors.
Arrange the marinated aubergine on a lined baking tray. Roast in a preheated oven at 180°C for 30–40 minutes, turning halfway through, until caramelized and tender.
In a bowl, whisk together tahini, lemon juice, harissa, salt, and water until smooth and creamy. Adjust water for desired consistency.
Serve the roasted aubergine over a bed of fluffy couscous. Top with avocado slices, pomegranate seeds, fresh cilantro, and crushed pistachios. Drizzle generously with tahini dressing.