Heat 10-inch nonstick skillet over medium heat until hot; add turkey. Cook 3 to 5 minutes or until browned. Add onion, salt and ras el hanout. Cook 4 to 5 minutes or until onions are translucent. Remove from heat; stir in garlic, tomatoes, tahini, chick peas and couscous. Divide mixture evenly among eggplant halves. Cover with foil.