Grilled Veg with Coucous and Tahini Sauce
Use whatever veg you have around! Maybe try this one with a bit more stock & bulgur instead (2:1 liquid to grain by volume).
1 aubergine & 2 courgettes, cut into 1/4” slices
2 red peppers, deseeded & quartered
7 Tablespoons olive oil
450ml stock, boiling
2 Tablesp chopped herbs (mint, coriander, parsley or a mix)
juice of 1 lemon
salt & pepper
For Tahini sauce:
125g soya yoghurt
1 Tablespoon tahini
1 garlic clove, crushed
½ Tablesp lemon juice & 1 Tablesp olive oil
Mix veg with 4 tablsp oil, salt & pepper. Cook batches over hot griddle or BBQ until brown & tender (3-4min per side).
Meanwhile, pour hot stock over couscous & cover for 5 minutes. Fluff with a fork & add herbs, 3 tablsp oil, lemon juice, and salt & pepper to taste.
Combine sauce ingredients & season to taste.
Serve warm veg over couscous, drizzled with tahini sauce.