Eggplant Couscous Salad

Ingredients

• 1eggplant, sliced
• 3 tbspolive oil
• 3/4 cupcouscous
• 1 cupvegetable stock
• 7 ozcherry tomatoes
• mint
• 3 1/2 ozgoat cheese
• 1/2lemon, juice of half a lemon

Method

1. 1

   Heat the broiler to high. Lay the eggplant slices on a baking sheet, brush them with some of the olive oil and season.

2. 2

   Broil for about 15 minutes, turning the slices and brushing on more oil halfway, until they are browned and completely soft.

3. 3

   Meanwhile, tip the couscous into a large bowl, pour the hot stock over it, cover, and leave it for 10 minutes.

4. 4

   In a second bowl, mix the cherry tomatoes, the mint and the crumbled goat cheese with the last of the olive oil.

5. 5

   Fork the couscous through to separate the grains, then fold in the broiled eggplant, the tomato mixture and the lemon juice.