Name: Chargrilled vegetables and couscous
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 2 cup (400g) couscous; 1/2 cup chopped coriander leaves; 1/2 lemon, grated rind and juice of; 4 baby eggplant, thinly sliced lengthways; 3 zucchini, thinly sliced lengthways; 1 red capsicum, thickly sliced; 3/4 cup (200g) low-fat natural yoghurt; 1/4 cup chopped mint; 1 clove garlic, crushed

Chargrilled vegetables and couscous

Serves 4

Prep

10M

Cook

15M

Total

25M

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Ingredients

2 cup (400g) couscous

1/2 cup chopped coriander leaves

1/2 lemon, grated rind and juice of

4 baby eggplant, thinly sliced lengthways

3 zucchini, thinly sliced lengthways

1 red capsicum, thickly sliced

3/4 cup (200g) low-fat natural yoghurt

1/4 cup chopped mint

1 clove garlic, crushed

Method

1.Bring 2 cups water to boil in a saucepan on high. Remove from heat and add couscous. Cover and set aside for 5 minutes. Fluff grains with a fork. Stir through coriander, lemon rind and juice.

2.Meanwhile, heat a chargrill on high. Spray vegetables with cooking oil spray and cook in batches for 3-5 minutes each side, until tender.

3.Combine yoghurt, mint, and garlic. Season to taste. Serve couscous with vegetables and mint yoghurt on the side.

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Ingredients

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