Couscous with grilled vegetables and yogurt dressing

255g/9oz couscous
4 carrots (sliced)
1 large courgette (sliced)
1 large aubergine (sliced)
1 large red bell pepper (chopped)

Yogurt Dressing
- 6 tablespoons fresh lemon juice
- 6 tablespoons yogurt
- 2 tablespoons extra-virgin olive oil
- 4 teaspoons minced fresh ginger root
- 2 cloves garlic, crushed
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander seeds
- 4 pinches freshly ground black pepper

Stir together the dressing ingredients.

Put the red pepper under the grill. Leave it until the skin blackens and, when fully blackened, wrap in cling film. This will steam the skins and make peeling easier. Remove the skins and seeds and chop.

On a hot ridged grill pan, lightly char the carrots, the courgette and the aubergine.

Cook the couscous, mix it with the veggies and add the dressing. Taste and season with salt and pepper

Makes 4 servings.