Aubergine couscous salad

While the aubergine grills, tip the 140g couscous into a large bowl and pour over the 225g vegetable stock. Cover the bowl and let it sit for 10 minutes to absorb the liquid. In a separate bowl, combine the 200g cherry tomatoes, a handful of fresh mint, 100g goat's cheese, and the remaining olive oil. Once the couscous has absorbed the stock, fluff it up with a fork, then gently stir in the grilled aubergines, the tomato mixture, and the juice of 1/2 lemon.