If you’re wondering what to do with this popular grain, this tasty recipe will brighten up your dinner plate!

Serves: 4

Everything in bold is a Free Food - so enjoy as much as you like!

Preparation & cooking time: 40 minutes
plus cooling and standing

you will need...

Fry Light
2 large red peppers,
deseeded and halved
6 baby courgettes, halved lengthways
2 red onions, quartered
5 large mushrooms, thickly sliced
227g/8oz couscous
426ml/ ¾pt boiling water
salt and freshly ground black pepper
3 large plum tomatoes, halved
freshly chopped coriander, to garnish
Dressing
3 garlic cloves, unpeeled
4 tbsp fat-free natural yogurt
2 tbsp lemon juice
2 tbsp lime juice
2 tbsp freshly chopped coriander

1. Spray a large non-stick baking tray with Fry Light. 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. Remove from the grill and gently peel and discard the skin from the peppers. Leave the vegetables to cool for about 30 minutes and then cut into pieces.
2. Place the couscous into a large heat-proof bowl, pour over the boiling water and add a pinch of salt. Cover with cling film and let it stand for about 15 minutes until all the water is absorbed.
3. To make the dressing: preheat the oven to 200°C/Gas 6. Place the garlic on a non-stick baking tray and bake for 10 minutes until soft. Squeeze out the inner flesh from the garlic into a mixing bowl and combine with the yogurt, lemon and lime juices and the coriander. In a large bowl, stir the cooked vegetables, tomatoes and couscous together, mix well and season to taste. Serve garnished with the coriander and the dressing poured over.