Smokey Eggplant & Pearl Couscous

• Meanwhile, in a medium saucepan, heat a drizzle of olive oil over medium-high heat. 
• Toast pearl couscous, stirring occasionally, until golden,
1-2 minutes. 
• Half-fill saucepan with water, then add a pinch of salt. Bring to the boil, then simmer, uncovered, until tender,
10-12 minutes.

• While the couscous is boiling, halve cherry tomatoes. Thinly slice radish. Zest lemon to get a pinch and slice into wedges.

• Drain and return couscous to the pan with a drizzle of olive oil and a generous pinch of salt. Add lemon zest and currants and stir to combine. 

• In a large bowl, combine couscous, tomatoes, radish, mixed salad leaves, a generous squeeze of lemon juice and a drizzle of olive oil. Season to taste.