Heat oil in a sauce pan and add garlic. Cook until fragrant.
Stir in couscous and cook for a minute, stirring constantly. Add stock and season with salt and pepper. Bring to a boil and then reduce heat to low. Add greens, stir, cover and cook for roughly 10 minutes.
At the 10 minute mark, remove from heat, stir in sun-dried tomatoes and vegan parmesan.
Serve couscous topped with crispy roasted aubergine, more vegan parmesan and fresh herbs. Enjoy hot!