Spray the eggplant and courgettes with oil. Heat your barbecue plate to a medium heat. Add the vegetables and cook until tender and slightly browned – a few charred bits are OK. Set aside.

To make the couscous: Put the couscous in a large bowl. Pour over the boiling water and stock. Put a plate or saucepan lid on top of the bowl, and leave for 5 minutes. The water should all be absorbed. Fluff it up with a fork, then add the vegetables and rocket and mix together well.

Drizzle with a little olive oil if desired, and season with salt and pepper.