Ingredients
2 tsp ground coriander
2 tsp ground cumin
2 tsp paprika
2 Tblsp tomato paste
1 Tblsp clear honey
1 Tblsp oil
8 large brown mushrooms
2 green peppers. deseeded and chunked
1 large brinjal, peeled and sliced
2 leeks, sliced thickly on the diagonal
1 small butternut, peeled, deseeded, chunked
Grated rind and juice of 1 large lemon
Large handful of chopped mint leaves
240gm couscous
4 Tblsp fat free natural yoghurt
Method
Combine the first six ingredients in a small bowl – these are what make up ‘harissa’.
Prepare all the vegetables and place in a microwave safe casserole dish.
Cover with a lid or cling film.
Microwave on high for about 5 mins.
Measure the couscous into a bowl, and just cover with boiling water.
Cover and allow to stand 10 mins,
Add half the spice mix to the veg.
Turn to make sure the veg pieces get a bit of a coating.
Spray a large griddle pan, and put over a moderate to high heat.
Cook the vegetables in the pan for 15 mins until they are cooked through and slightly charred.
Fluff up the couscous with a fork while adding the lemon rind, juice, chopped mint and the
remaining spice mix.
Heap on a serving dish (or separate plates) and top with the vegetables.
Pour over the yoghurt and serve.
Couscous can be quite grainy. If you want a softer texture use bulghar wheat (cook in the same way as couscous). I always peel brinjals (aubergines, eggplant) because I find the skin can be very tough.
