Veggie-Recipe.com

Colourful Mediterannean Cous Cous

Ingredients

6 baby zucchini halved lengthways
2 red onions quartered
2 large sweet red peppers de seeded and halved
3 large plum tomatoes halved
5 large mushroom sliced thickly
3 cloves garlic skin on
4 tbs plain yoghurt
2 tbs lime juice
2 tbs lemon juice

1 1/2 cups couscous

Method

Grill the peppers until black then peel off the skin. Griddle the rest of the veggies so they have those nice black edges. The mushrooms I cooked in a griddle pan with those raised bits in olive oil Fry Right so they wouldn't dry out.

Add 2 1/2 cups hot water and a touch of salt to the couscous and let it stand.

Pop the garlic cloves in the oven in their skins and roast until soft then squeeze out the inner flesh and mix with the yoghurt and the juices. Chop about a cup of coriander and mix that in.

Chop all the cooked veggies, stir into the couscous then add the dressing mixing well. You need to fiddle with the dressing to get it right - I like it zesty so I had more lime. The tomato juices add to the dressing giving it a nice sweetness. Season with salt and pepper to taste.

Just before serving sprinkle over some chopped coriander.
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