Eggplant Couscous Salad

Ingredients

• 1 large eggplant
• 3 tbsp olive oil
• 140 g couscous
• 225 g vegetable broth
• 200 g cherry tomatoes
• ½ cup fresh mint
• 100 g goat cheese
• ½ fruit lemon juice
• ½ tsp salt (optional)
• ¼ tsp black pepper (optional)

Steps

1. Preheat your grill or oven broiler to high. Slice the eggplant into 1/2-inch thick rounds.
2. Place eggplant slices on a baking sheet, brush with 2 tablespoons of olive oil, and season with salt and pepper. Grill or broil for 15 minutes, flipping halfway, until tender and browned.
3. While the eggplant cooks, place couscous in a large bowl. Pour hot vegetable broth over the couscous, cover, and let stand for 10 minutes.
4. Halve the cherry tomatoes and roughly chop the fresh mint. Crumble the goat cheese.
5. In a separate bowl, combine the cherry tomatoes, mint, goat cheese, and the remaining 1 tablespoon of olive oil.
6. Fluff the rehydrated couscous with a fork. Stir in the grilled eggplant, the tomato-mint-cheese mixture, and the lemon juice.
7. Taste and adjust seasoning if needed. Serve warm or at room temperature.