Aubergine couscous salad

Method6 steps · about 25 min

1. 1

   Step 1: Heat the grill to high. Arrange the 1 cm aubergine rounds on a baking sheet, brush with an unspecified portion of the single 3 tbsp olive-oil supply, and season with salt and black pepper. Leave the rest of the measured oil for halfway brushing and dressing.

   Uses 1 large aubergine in 1 cm rounds · Initial brushing portion of the single 3 tbsp supply; amount unspecified · Salt for seasoning; amount unspecified · Black pepper for seasoning; amount unspecified

2. 2

   Step 2: Put the prepared aubergine under the hot grill. Grill for about 7½ minutes until the halfway point of its roughly 15-minute total cook. Continue the couscous and dressing steps while it grills, then return at the halfway reminder to turn and brush the rounds.

   Halfway aubergine check · 8 minUses All prepared aubergine rounds

3. 3

   Step 3: While the aubergine grills, put the 140 g couscous in a large bowl. Pour over the 225 ml ready hot vegetable stock, cover and leave to soak for 10 minutes. Prepare the tomato mixture while the couscous soaks.

   Soak couscous · 10 minUses 140 g couscous · 225 ml ready hot vegetable stock

4. 4

   Step 4: Mix the 200 g halved cherry tomatoes, roughly chopped handful of mint and 100 g cubed firm goat cheese together. Keep them ready for the remaining dressing oil after halfway brushing.

   Uses 200 g halved cherry tomatoes · A handful chopped mint leaves; amount unspecified · 100 g cubed firm goat cheese

5. 5

   Step 5: At the grill halfway point, turn the aubergine rounds and brush with another unspecified portion of the same measured oil. Grill for about 7½ minutes more, until browned and softened. Stir all oil remaining from the original 3 tbsp supply into the prepared tomato, mint and goat-cheese mixture; this is the dressing portion, not another 3 tbsp.

   Finish grilling aubergine · 8 minUses All partly grilled aubergine rounds · Halfway brushing and all remaining dressing oil from the original supply; split unspecified · All prepared tomato, mint and cheese mixture

6. 6

   Step 6: When the couscous has soaked for 10 minutes and the aubergine is browned and softened, fluff the soaked couscous with a fork. Fold in the finished aubergine, the tomato–mint–cheese mixture with its remaining-oil dressing, and the juice of ½ lemon. Divide into 2 portions.

   Uses All couscous after the ten-minute soak · All browned softened aubergine · All prepared dressing mixture · Juice of ½ lemon