Step 1

Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7Boil a kettleCut the mozzarella in half (like you would a burger bun) Pat dry with kitchen paper, then set aside

Step 2

Cut the aubergine[s] in half lengthways, then chop into thick slicesCut the tomato[es] into wedgesPeel and cut the red onion[s] into quarters

Step 3

Add the chopped aubergine, onion quarters and tomato wedges to a baking tray (use tin foil to avoid mess!)Drizzle with olive oil and season generously with salt and pepperPut them in the oven for 25 min or until the vegetables are tender and coloured

Step 4

Meanwhile, dissolve the vegetable stock cube[s] in a pot with 600ml [1L] boiled water, then bring to the boil over a high heatAdd the Israeli couscous and cook for 5-8 min or until cooked with a slight biteDrain and leave to cool

Step 5

Meanwhile, peel and finely chop (or grate) the garlicCombine the chopped garlic, Dijon, white wine vinegar, 1/2 tsp [1 tsp] sugar and 2-5 tbsp olive oilSeason generously with salt and pepper and mix- this is your dressingChop the basil finely, including the stalks

Step 6

Add the panko breadcrumbs to one plate, cornflour to another and beat the egg in a shallow dishCoat the mozzarella discs in the cornflour first, then the egg, then the breadcrumbsCoat the mozzarella for a second time in the egg, then the breadcrumbs coating every side completely

Step 7

Heat a pan with 2-4 tbsp vegetable oilOnce hot, add the breaded mozzarella and cook over a high heat on each side for 30-60 sec until starting to turn golden

Step 8

Combine the roasted vegetables with the drained couscous, dressing and chopped basilServe the crispy mozzarella over the couscousEnjoy!