Grilled Vegetable Couscous

A great Moroccan-inspired lunch or dinner for vegans and vegetarians.This recipe is packed full of colour and guaranteed to give you a nutritional boost!

INGREDIENTS

• 2 red onions, chunky sliced
• 2 courgettes, chunky sliced
• 1 aubergine, chunky diced
• 2 red pepper, chunky sliced
• 3 tbsp olive oil
• Salt to taste

Couscous

• 300g couscous
• 300ml water or vegetable stock (hot)
• 3 tbsp olive oil
• 2 tbsp parsley, roughly chopped
• 3 tbsp coriander, roughly chopped
• Juice of 1 lime
• 1 tbsp pine nuts, toasted
• 4 tbsp mint, roughly chopped
• 1 tbsp dried apricots, chopped
• 1 tsp cumin seeds
• 1 tsp sesame seeds

METHOD

1. Heat a griddle pan over a high heat or fire up your BBQ.
2. Mix the vegetables in a bowl and drizzle with the oil and a sprinkling of salt.
3. Meanwhile, put the couscous in a large bowl along with the olive oil and massage until the couscous has been evenly mixed with the oil. Pour in the stock, stir and cover with cling film. Soak for 10 minutes.
4. Griddle or barbecue the vegetables in batches for 8–10 minutes, or until just tenderand charred.
5. Lightly toast the cumin and sesame seeds in a frying pan.
6. Fluff up the couscous with a fork and add the herbs, pine nuts, lime, toasted spicesand grilled vegetables. Stir well, then serve.