Ingredients

• 1/2 large eggplant
• 1/2 cup couscous
• 1/2 cup vegetable broth
• juice from 1/4 lemon
• 1 full tablespoon chopped fresh mint
• 60 g goat cheese in a roll, cut into pieces (or feta cheese)
• 100 g cherry tomatoes, cut in half
• olive oil

Preparation

1. Cut the eggplant into 1 cm slices, sprinkle generously with salt and set aside for 15 minutes until it releases liquid. Rinse under running water and dry with a paper towel. Arrange on a strongly preheated grill pan (or on a garden grill or regular pan), season with salt and drizzle with olive oil, grill for about 5-7 minutes on each side, until softened and browned.
2. In the meantime, pour boiling broth over the couscous, cover and let stand for 10 minutes. Cut the eggplants into smaller pieces, drizzle with lemon juice. Mix the grain with 1 tablespoon olive oil and mint, then add eggplants, goat cheese and tomatoes. Drizzle with olive oil, season with freshly ground black pepper and mix. Serve the salad warm or cooled to room temperature.