| Ingredient | Quantity | |
| 1 | Aubergine | 1 sliced |
| 2 | Olive Oil | 3 tablespoons |
| 3 | Couscous | 140g |
| 4 | Vegetable Stock | 225g |
| 5 | Cherry Tomatoes | 200g |
| 6 | Mint | Handful |
| 7 | Goats Cheese | 100g |
| 8 | Lemon | Juice of 1/2 |
Instructions
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.