Colourful Couscous

Directions

1. 1
   Add oil to a large non-stick baking tray.
2. 2
   Place the peppers, courgettes, onions and mushrooms onto the tray and place under a hot grill for about 10 minutes until the vegetables become slightly charred.
3. 3
   Remove from the grill and gently peel and discard the skin from the peppers.
4. 4
   Leave the vegetables to cool for about 30 minutes and then cut into pieces.
5. 5
   Place the couscous into a large heatproof bowl, pour over the boiling water and add a pinch of salt.
6. 6
   Cover with cling film and let stand for about 15 minutes until all the water is absorbed.
7. 7
   To make the dressing: preheat the oven to 200C Place the garlic on a non-stick baking tray and bake for 10 minutes until soft.
8. 8
   Squeeze out the inner flesh from the garlic into the mixing bowl and combine with the yoghurt, lemon juices and the coriander.
9. 9
   In a large bowl, stir the cooked vegetables, tomatoes, and couscous together, mix well, and season to taste.
10. 10
    Serve garnished with the coriander and the dressing poured over.