Ingredients — tap any to shop it
- Aubergine 1 sliced
- Olive Oil 3 tablespoons
- Couscous 140g
- Vegetable Stock 225g
- Cherry Tomatoes 200g
- Mint Handful
- Goats Cheese 100g
- Lemon Juice of 1/2
Method
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.