Grilled Aubergine Couscous Salad

Instructions

1. 1

   Preheat the Grill

   5 min

   Set your grill to high heat to ensure it reaches the optimal cooking temperature. While it warms up, lay out the sliced aubergine on a baking sheet, ensuring they are spread out evenly. Lightly brush both sides with olive oil and season generously with salt and pepper for enhanced flavor. Grill the aubergine for approximately 15 minutes, turning them occasionally and basting with additional oil halfway through, until they are golden brown and tender to the touch.

2. 2

   Prepare the Couscous

   5 min

   In a large mixing bowl, add the couscous and pour in the vegetable stock, ensuring all the grains are submerged. Cover the bowl tightly with a lid or plastic wrap, and allow it to rest for about 10 minutes until the couscous absorbs the liquid and becomes fluffy. Meanwhile, in a separate bowl, combine the cherry tomatoes, a handful of mint leaves (torn if large), goat's cheese (crumbled), and the remaining olive oil to create a fresh salad mix.

3. 3

   Combine Ingredients

   5 min

   Once the couscous has finished resting, use a fork to fluff it up, breaking apart any clumps. Gently fold in the grilled aubergine, the tomato and mint mixture, and the juice of 1/2 lemon to add brightness to the salad. Mix thoroughly but carefully to maintain the integrity of the ingredients, ensuring every bite is flavorful.