Aubergine couscous salad

Heat your grill to high and prepare a baking sheet with a light drizzle of oil. Arrange the sliced aubergine on the sheet, then generously brush with olive oil and sprinkle with salt and pepper to season. Place under the hot grill, allowing it to cook for about 15 minutes. Halfway through, turn the slices and brush them once more with olive oil to encourage an even, golden-brown caramelization and to keep them beautifully moist. The result should be aubergine slices that are tender and richly browned, bursting with smoky flavor. While the aubergine grills, take the couscous and tip it into a large bowl. Pour over the warm vegetable stock, cover tightly with a lid or cling film, and let it sit undisturbed for about 10 minutes. This resting period allows the couscous to absorb the flavorful stock, swelling into fluffy grains. To prepare the salad mixture, chop the cherry tomatoes and roughly tear the fresh mint leaves; combine them with crumbled goat’s cheese and drizzle in the remaining olive oil. After the couscous has absorbed the stock, use a fork to fluff it up gently, separating the grains without mashing. Fold in the grilled aubergine, the fresh tomato and mint mixture, and finish with a generous squeeze of lemon juice for a bright, zesty lift. **Tip:** For an extra burst of flavor, toast the couscous lightly in a dry pan before adding the stock. This adds a subtle nutty depth. Additionally, gently seasoning the couscous with salt before pouring over the stock enhances flavor. Feel free to garnish with extra mint or a sprinkle of toasted pine nuts for added texture and visual appeal.