• 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, sprinkle over Nan’s special seasoning, season with salt and toss to coat. 
• Spread out evenly, then roast until tender, 20-25 minutes. 

• Meanwhile, finely chop garlic. Thinly slice radish. Slice tomato and lemon into wedges. Pick and finely chop mint leaves.
• To a small microwave-safe bowl, add garlic and a drizzle of olive oil. Microwave in 10 second bursts until fragrant. Set aside.
• 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 plate and leave for 5 minutes. 
• Fluff up a with 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. 
• Heat a large frying pan over medium-high heat. Toast flaked almonds, tossing, until golden, 2-3 minutes.

• Divide couscous salad between bowls.
• Top with smokey eggplant. 
• Drizzle over mint yoghurt dressing. Garnish with toasted almonds and serve with any remaining lemon wedges. Enjoy!