A handful of mint leaves really brings this salad alive, veggies will love it, but if you do need some meat lamb cutlets are the perfect addition
Prep:10 mins
Serves 2
1 large aubergine, sliced into 1cm rounds3 tbsp olive oil140g couscous225ml hot vegetable stock200g cherry tomato, halvedhandful mint leaves, roughly chopped100g log firm goat’s cheese, cubedjuice 1⁄2 lemon
STEP 1Heat 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 2Meanwhile, 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.
