• Preheat oven to 220°C/200°C fan-forced. 
• Boil the kettle.
• Cut eggplant into 1cm chunks.
• Place eggplant on a lined oven tray. Drizzle with olive oil, sprinkle over 
paprika spice blend, season with salt and toss to coat.
• Spread out evenly, then roast until tender, 20-25 minutes. 
• Meanwhile, heat a large frying pan over medium-high heat. Toast slivered almonds, tossing, until golden, 2-3 minutes. Set aside.  

• 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 and 
microwave in 10 second bursts until fragrant.
• To a large heatproof 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 fork and set aside. 

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

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