BBQ GRILLED VEGETABLES & COUSCOUS SALAD

Serves 2 (as a main) or 4 (as a side)

INGREDIENTS:

100g couscous

100ml hot vegetable stock

1 green or yellow courgette, sliced lengthwise

1 aubergine, sliced lengthwise

1 red pepper, deseeded and quartered

2 tbsp olive oil

50g semi-dried tomatoes

10 pitted green olives, roughly chopped

2 tbsp flat-leaf parsley roughly chopped

juice of 1 lemon

sea salt and freshly ground black pepper

METHOD:

1. Put the couscous in a large bowl. Pour over the hot vegetable stock and cover with clingfilm. Leave for 4 minutes until all the stock has been absorbed, then fluff up with a fork.

2. Meanwhile brush the courgette, aubergine and red pepper slices using half the olive oil, season with salt and grill for 2 minutes on each side or until nicely charred and just cooked on a hot BBQ.

3. Once the couscous is ready, add all the remaining ingredients, toss well and season to taste.