Aubergine Couscous Salad

Ingredients

• 1 aubergine, sliced
• 3 tbsp olive oil
• 140g couscous
• 225g vegetable stock
• 200g cherry tomatoes
• Handful of mint
• 100g goat's cheese
• ½ lemon, juiced

Method

Heat the grill to high. Put the aubergine on a baking sheet, brush with oil and season. Grill for about 15 minutes, turning and brushing with more oil halfway, until browned and soft. Meanwhile, tip the couscous into a large bowl, pour over the hot stock, cover and leave for 10 minutes. Mix the tomatoes, mint, goat's cheese and remaining oil together. Fluff the couscous with a fork, then stir in the aubergine, tomato mixture and lemon juice.