Grilled Aubergine Couscous Salad

Steps

1. Preheat the grill to high. Arrange sliced aubergine on a baking sheet, brush with olive oil, and season with salt and pepper. Grill for about 15 minutes, turning occasionally and basting with more oil halfway through, until browned and tender.
2. In a large bowl, combine couscous with vegetable stock, cover, and let it sit for 10 minutes. In another bowl, mix together cherry tomatoes, a handful of mint, goat's cheese, and the remaining olive oil. After the couscous has rested, fluff it with a fork and mix in the grilled aubergines, tomato blend, and the juice of 1/2 lemon.