250g couscous
1 vegetable stock cube dissolved in hot water
olive oil
1 small aubergine, cubed
1 red pepper, seeded and cubed
1 yellow pepper, seeded and cubed
2 courgettes, cubed
1/2tsp salt flakes
25g pine nuts, toasted
2 tsp balsamic vinegar
1 tbsp basil leaves, roughly torn
Black pepper
To garnish:
Basil leaves

1. Put the couscous into a large bowl, pour over the vegetable stock, stir well, cover with cling film and leave to stand for 15 minutes to absorb the liquid. Squeeze or drain out any excess as necessary.

2. Fluff up the couscous with a fork and stir in a little olive oil, leave to cool. Preheat the grill to full heat.

3. Put the vegetables into a foil lined grill pan, drizzle with oil and season.

4. Grill the vegetables for 5-7 minutes, turn over and cook for a further 5-7 minutes until soft and lightly charred at the edges. Leave to partly cool then stir into the couscous with the pine nuts, vinegar, basil and pepper.

5. Spoon into a serving dish and serve garnished with lots of basil.

Tip:

The vegetables can be cooked on the barbeque too, or in advance, and added to the couscous at the last minute.

Food Features rating: Complete Meal For Everyone.