Smokey Eggplant Salad, Chicken & Mint Couscous

• While the eggplant is cooking, finely chop garlic. Thinly slice radish. Slice tomato and lemon into wedges. Pick and finely chop mint leaves. Cut chicken breast into 2cm chunks. • 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 bowl, add couscous and vegetable stock powder. • Add the boiling water (3/4 cup for 2P / 1 1/2 cups for 4P) and stir to combine. Immediately cover with plate and leave for 5 minutes. • Fluff up with fork and set aside.

• Meanwhile, heat a large frying pan over high heat with a drizzle of olive oil. • When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Transfer to a bowl. • In a small bowl, combine mint, Greek-style yoghurt and a splash of water. Season 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.