Couscous with chickpeas, grilled vegetables and mint

Ingredients

For 1 serving

• Couscous65 g
• Cooked chickpeas120 g
• Eggplant100 g
• Zucchini100 g
• Bell peppers80 g
• Mint4 g
• Extra virgin olive oil10 g
• Lemon juice1 tablespoon
• Cuminto taste
• Saltto taste

Contains: gluten,

In season: June – September

Method

1. Put a small pan of water on to heat. Meanwhile wash the aubergine, courgettes and peppers; slice the aubergine and courgettes about half a centimetre thick and cut the peppers, seeded and trimmed, into wide strips.
2. Put the couscous in a bowl, salt it and pour over the same volume of boiling water; cover with a plate and leave for 5 minutes, until all the water is absorbed, then fluff it up with a fork.
3. Heat a griddle or ridged pan over high heat and grill the vegetables for 3–4 minutes per side, in batches, until soft and well marked; cut them into dice.
4. Rinse and drain the chickpeas; chop the mint.
5. Combine the couscous, vegetables and chickpeas and dress with the oil, lemon juice, a pinch of cumin, salt and the mint.