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• 1 sliced Aubergine
• 3 tablespoons Olive Oil
• 140g Couscous
• 225g Vegetable Stock
• 200g Cherry Tomatoes
• Handful Mint
• 100g Goats Cheese
• Juice of 1/2 Lemon

step 1

Heat grill to high. Put the aubergine on a baking sheet, brush with oil and season. Grill for about 15 mins, turning and brushing with more oil halfway, until browned and softened.

step 2

Meanwhile, tip the couscous into a large bowl, pour over the stock, then cover and leave for 10 mins. Mix the tomatoes, mint, goat’s cheese and remaining oil together. Fluff the couscous up with a fork, then stir in the aubergines, tomato mixture and lemon juice.