Aubergine couscous salad

Ingredients

• 1 sliced Aubergine
• 3 tablespoons Olive Oil
• 140g Couscous
• 225g Vegetable Stock
• 200g Cherry Tomatoes
• Handful Mint
• 100g Goats Cheese
• Juice of 1/2 Lemon

Instructions

1. Heat the grill to high. Arrange the aubergine slices on a baking tray, brush with some of the olive oil and season. Grill for about 15 minutes, turning and brushing with more oil halfway through, until soft and lightly browned.
2. Meanwhile, place the couscous in a large bowl, pour over the hot vegetable stock, cover and leave for 10 minutes.
3. Combine the cherry tomatoes, mint, goat’s cheese and remaining olive oil in a bowl.
4. Fluff the couscous with a fork, then gently stir in the aubergines, tomato mixture and lemon juice. Serve warm or at room temperature.

instructions_source: editorial-classic