Couscous Reboot


  • 1 cup couscous
  • 1 cup vegetable stock (can also just use normal boiling water)
  • 1/4 tomato, finely chopped
  • 1/4 red onion, finely chopped
  • 2 green chilies, halved lengthways
  • 2 slices of tomato
  • 3 slices of aubergine
  • 1/2 tbsp olive oil
  • Salt/pepper
  • Lemon juice, 2 tsp


  1. In a bowl, place the couscous and vegetable stock together. Mix in the finely chopped tomato, red onions, and green chilies. Cover with a plate/cling film and leave to soak and expand.
  2. Drizzle the olive oil over the aubergine slices and coat with a little salt and pepper (can be as little/much as you’d like).
  3. On a pan (I used a griddle pan), grill the aubergine and tomato slices until soft on both sides. Serve on top of the couscous with a drizzle of lemon juice when ready.

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