Cut the aubergine in half and cross cross the flesh. Place on baking tray and cover with 1 tsp vegetable oil. Sprinkle the crumbled stock cube over the top. Cover with foil and bake for 30 mins. Remove foil and bake for extra 10 mins.
Chop up the mushrooms, courgettes and chilli. Dry fry on a medium heat until browned. Add the other stock cube (crumbled), the mixed herbs, lots of black pepper and a pinch of salt. Be careful not to burn this should only take 5-10 mins.
Make the couscous following pack instructions.
When the aubergines are cooked, press the mushroom-courgette mixture into the sliced flesh of the aubergines and place the rest on top. Sprinkle with fresh coriander, chopped up avocado and a squeeze of lime juice. Serve with the couscous.