2 aubergines, peeled & cut into wedges
4 courgettes, thickly sliced on the diagonal
16 cherry tomatoes, halved
1 red pepper, cut in squares
2 Tblsp vegetable oil
1 Tblsp chilli paste (or mild curry paste)
2 Tblsp honey
240gm couscous
3 Tblsp Colman’s classic mint sauce
Method
Combine the oil, honey and chilli paste.
Put all the prepared vegetables in a bowl.
Pour the oil mixture over the vegetables.
Turn the veg to coat with the oil mix.
Measure the couscous into a bowl.
Pour over 250ml boiling water.
Cover with a plate or cling film, and stand for 10 minutes.
Fluff up the grains with a fork and stir through the mint sauce.
Spray a ridged pan with non-stick cooking spray.
Heat the pan and tip in the vegetables.
Cook for 10 – 15 minutes, turning occasionally, until the vegetables are cooked through and slightly charred.
Serve the vegetables over the couscous.
