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What you need:

1 large aubergine, sliced into 1 cm rounds

3 tbsp olive oil

140 g couscous

225 ml hot vegetable stock

200 g cherry tomatoes, halved

handful mint leaves, roughly chopped

100 g log firm goat’s cheese, cubed

juice 1⁄2 lemon

What you do:

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.

In the mean time , 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.

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