Aubergine couscous salad

• 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

Preparation

1. step 1 Heat grill to high.
2. Put the aubergine on a baking sheet, brush with oil and season.
3. Grill for about 15 mins, turning and brushing with more oil halfway, until browned and softened.
4. step 2 Meanwhile, tip the couscous into a large bowl, pour over the stock, then cover and leave for 10 mins.
5. Mix the tomatoes, mint, goat’s cheese and remaining oil together.
6. Fluff the couscous up with a fork, then stir in the aubergines, tomato mixture and lemon juice.