Ingredients
ScaleNo serving count in the source — scale by factor
- Aubergine1 sliced
- Olive Oil3 tablespoons
- Couscous140g
- Vegetable Stock225g
- Cherry Tomatoes200g
- MintHandful
- Goats Cheese100g
- LemonJuice of 1/2
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 2 steps
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.
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.
