Ingredients

The following ingredients have 2 Servings
  • 1 large aubergine , sliced into 1cm rounds
  • 3 tbsp olive oil
  • 140g couscous
  • 225ml hot vegetable stock
  • 200g cherry tomato , halved
  • handful mint leaves, roughly chopped
  • 100g log firm goat's cheese , cubed
  • juice 1⁄2 lemon

Instruction

  • 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.
  • 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.