Step 1 of 5
Eggplant Couscous Salad
Heat the broiler to high. Lay the eggplant slices on a baking sheet, brush them with some of the olive oil and season.
Step 2
Broil for about 15 minutes, turning the slices and brushing on more oil halfway, until they are browned and completely soft.
Step 3
Meanwhile, tip the couscous into a large bowl, pour the hot stock over it, cover, and leave it for 10 minutes.
Step 4
In a second bowl, mix the cherry tomatoes, the mint and the crumbled goat cheese with the last of the olive oil.
Step 5
Fork the couscous through to separate the grains, then fold in the broiled eggplant, the tomato mixture and the lemon juice.
