In a large glass bowl, add in the Couscous (150 gram), a generous helping of Salt and Pepper (to taste) and about 1 tablespoon of the oil from the sundried tomatoes jar. Pour in the Water (300 milliliter) and stir with a fork and cover with cling film. Leave to one side whilst we prepare the rest of the dish.
Heat a non-stick frying pan over medium heat then add in about 1 tbsp of olive oil. Dump in the Sweet Potato (1) and fry for a few minutes. Then add in the Shallot (1) and Garlic (1 clove) and fry for about 10 to 15 minutes until the potato is golden and cooked. Soft in the middle. Season to taste with salt & pepper.
If adding Eggplant (1), heat a griddle pan over a medium to high heat. Brush both sides of each slice with Olive Oil (to taste) and grill on each side until nice charred lines appear. When cooked, take out the pan and sprinkle with a little salt.
Remove the cling film from couscous and fluff up with a fork. Now all your ingredients are ready, add the Sun-Dried Tomatoes in Olive Oil (4), Cherry Tomato (8) and cooked sweet potato in with the couscous. Season with a little more Salt and Pepper (to taste) if it needs it. Squeeze over Lemon (1/2) and add a good glug of Olive Oil (to taste) and stir to combine everything.
Divide between serving plates. Top with aubergine and Arugula (1 handful).