posted by Lisa UK 01-20-101 12:12 PM
Colourful Cous Cous
6 baby zucchini halved lengthways
2 red onions, quartered
2 large sweet red peppers, 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 (8 oz.) couscous
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 Pam 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 leaves 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.