Preheat your oven to 220°C/200°C fan/gas mark 7.

Boil a full kettle. Put the couscous in a large heatproof bowl.

Trim the aubergine, then slice into rounds approximately 1cm thick.

Pour in the boiled water for the couscous (see pantry for amount), stir in the vegetable stock paste, then cover tightly with cling film. Leave to the side until ready to serve.

Meanwhile, pop the aubergine onto a baking tray. Drizzle with oil, season with salt and pepper, sprinkle over the mixed herbs then toss to coat. Spread out in a single layer.

When the oven is hot, roast the aubergine on the top shelf until soft and golden, 20-25 mins. Turn halfway through.

Meanwhile, mix the marinara sauce, honey and water for the sauce (see pantry for amount) together in a bowl. TIP: If your honey has hardened, put the sachet in a bowl of hot water for 1 min to loosen.

Season with salt and pepper and set aside.

While everything's in the oven, have a quick tidy, then put your feet up until it's ready.

When the aubergine has 5 mins left, remove the tray from the oven and push all the aubergine into one layer in the middle of the tray. 

Pour over the marinara sauce. 

Sprinkle over the Italian style cheese and return to the oven for the remaining cooking time. 

Just before you're ready to serve, fluff up the couscous with a fork and stir through the pesto. 

Share your pesto couscous between your serving bowls. Top with your cheesy aubergine.

Serve with a handful of rocket on top with a drizzle of olive oil. 

Finish by drizzling over the balsamic glaze.

Enjoy!