Boneless and Skinless Sardines with Couscous, Chickpeas and Aubergine

Name: Boneless and Skinless Sardines with Couscous, Chickpeas and Aubergine (Sardinha sem pele e sem Espinha, com Cuscuz, grão de Bico e Beringela)
Yield: Serves four
Cuisine: Portuguese
Ingredients: 4 cups couscous, pre-cooked; 2 teaspoons saffron; 2 aubergines; 2 tablespoons fresh parsley leaves, chopped; 4 cans boneless and skinless sardines; fleur de sel; 4 cups chickpeas, cooked or canned; 4 tablespoons extra virgin olive oil; 4 dessert spoons white wine vinegar; 2 tablespoons fresh basil leaves, chopped; 4 tablespoons olive oil; lime or lemon; 4 tablespoons tahini* (bought or made); 2 cloves garlic and 2 coffee spoons garlic paste; 8 tablespoons Greek or plain yogurt; 4 tablespoons lemon juice; 1 coffee spoon of toasted sesame seeds; 1 coffee spoon of poppy seeds; 1 dozen sprouts of coriander; 2 soup spoons sesame seed oil or olive oil; 1 cup of sesame seeds; 1 radish thinly sliced crosswise