Aubergine couscous salad

• Aubergine1 sliced
• Olive Oil3 tablespoons
• Couscous5 oz
• Vegetable Stock8 oz
• Cherry Tomatoes7 oz
• MintHandful
• Goats Cheese3½ oz
• LemonJuice of 1/2

Instructions

1. 1

   Heat grill to high.

2. 2

   Put the aubergine on a baking sheet, brush with oil and season.

3. 3

   Grill for about 15 mins, turning and brushing with more oil halfway, until browned and softened.

4. 4

   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.

5. 5

   Fluff the couscous up with a fork, then stir in the aubergines, tomato mixture and lemon juice.