- 1 large aubergine, sliced into 1cm rounds
Although it's technically a fruit (a berry, to be exact), the aubergine is used as a…
- 3 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 140g couscous
Consisting of many tiny granules made from steamed and dried durum wheat, couscous has become a…
- 225ml hot vegetable stock
- 200g cherry tomato, halved
- handful mint leaves, roughly chopped
There are several types of mint, each with its own subtle difference in flavour and appearance.…
- 100g log firm goat's cheese, cubed
- juice 1⁄2 lemon
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
Heat grill to high. Put the aubergine on a baking sheet, brush with oil and season. Grill for about 15 mins, turning and brushing with more oil halfway, until browned and softened.
Meanwhile, tip the couscous into a large bowl, pour over the stock, then cover and leave for 10 mins. Mix the tomatoes, mint, goat’s cheese and remaining oil together. Fluff the couscous up with a fork, then stir in the aubergines, tomato mixture and lemon juice.
Make it with chicken
Omit the cheese, tomatoes and aubergines. Cut 2 chicken breasts into thick strips, toss in the oil, then grill for 8-10 mins until cooked through. Allow to cool. Mix into the couscous with flesh from 2 oranges, a chopped 250g pack beetroot and the mint.