• Preheat oven to 220°C/200°C fan-forced. Boil the kettle. 
• Cut eggplant into 1cm chunks. 
• Place on a lined oven tray. Drizzle with olive oil, dprinkle over Nan’s special 
seasoning, season with salt and toss to coat. 
• Spread out evenly, then roast until tender,
20-25 minutes.

• Meanwhile, thinly slice radish. Slice tomato and lemon into wedges. Pick and finely chop mint leaves. 
• To a small microwave-safe bowl, add garlic paste and a drizzle of olive oil and microwave in 10 second bursts, until fragrant. 
• To a large bowl, add couscous and vegetable stock powder. Add the boiling water (3/4 cup for 2 people / 11/2 cups for 4 people) and stir to combine. Immediately cover with a plate and leave for
5 minutes. 
• Fluff up with a fork and set aside.

• In a small bowl, combine mint, Greek-style yoghurt and a splash of water. Season with salt and pepper to taste and set aside. 
• When the eggplant is done, add the honey and toss to combine. 
• To the couscous, add garlic oil, radish, tomato, mixed salad leaves and a squeeze of lemon juice. Toss to combine and season to taste. 

• Divide couscous salad between bowls. 
• Top with smokey eggplant. 
• Dollop over mint yoghurt. Garnish with flaked almonds. 
• Serve with any remaining lemon wedges. Enjoy!