Make it with chicken
Omit the cheese, tomatoes and aubergines.
Cut 2 chicken breasts into thick strips, toss
in the oil, then grill for 8-10 mins until
cooked through. Allow to cool. Mix into
the couscous with flesh from 2 oranges, a
chopped 250g pack beetroot and the mint.
Heat grill to high. Put the aubergine on a
baking sheet, brush with oil and season. Grill
for about 15 mins, turning and brushing with
more oil halfway, until browned and softened.
Meanwhile, tip the couscous into a large
bowl, pour over the stock, then cover and
leave for 10 mins. Mix the tomatoes, mint,
goat’s cheese and remaining oil together. Fluff
the couscous up with a fork, then stir in the
aubergines, tomato mixture and lemon juice.