Aubergine couscous salad

Ingredients

• Aubergine — 1 pcs
• Olive Oil — 3 tbsp
• Couscous — 140 g
• Vegetable Stock — 225 g
• Cherry Tomatoes — 200 g
• Mint
• Goats Cheese — 100 g
• Lemon

Steps

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.
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.