Char-grilled vegetable couscous

1.Heat 1 tablespoon of the oil in a saucepan over moderate heat. Add couscous; cook and stir for 1 minute or until coated. Stir in crumbled stock cubes and 2 cups water; bring to a simmer. Simmer for 5 minutes or until couscous is almost tender and most of the liquid is absorbed. Remove from heat. Stand, covered, for 10 minutes. Using a fork, fluff and separate grains. Transfer couscous to a heatproof bowl. Cool. Stir in juice until combined.

2.Meanwhile, heat a char-grill pan over high heat. Combine remaining oil, the garlic and cumin in a jug. Brush mixture over both sides of eggplant. Stand for 5 minutes. Char-grill eggplant, in batches, for 4 minutes or until soft. Transfer to a heatproof board. Slice.

3.Cut capsicum lengthwise into quarters. Remove seeds and membrane. Place, skin-side down, on char-grill. Char-grill for 4 minutes or until skin blisters and blackens. Transfer to a heatproof bowl, then cover with plastic food wrap. Stand for 5 minutes (this helps lift skin). Peel, then slice.

4.Add char-grilled vegies, onion and spinach to couscous mixture: stir to combine. Serve.