2 medium courgettes, cut into bite-size chunks
1 yellow pepper, deseeded and cut into bite-size chunks
1 red pepper, deseeded and cut into bite-size chunks
2 medium aubergines, cut into bite-size chunks
Low-calorie cooking spray
4 fresh plum tomatoes, quartered
200g plain dried couscous
250ml boiling vegetable stock
4 spring onions, sliced
Fresh basil leaves, to serve
1 Put the courgettes, peppers and aubergines on a non-stick grill pan or baking tray and spray with low-calorie cooking spray. Toss well, put the pan or tray on the barbecue and cook for 5 minutes.
2 Toss the veg chunks, then add the tomatoes, cut-side up, and cook for 5 more minutes, or until tender. Set all the vegetables aside on a plate until just cool enough to handle. (Or cook all the vegetables in the oven at 200°C/fan 180°C/gas 6 for 20-25 minutes.)
3 Meanwhile, put the couscous in a heatproof serving bowl and pour over the stock. Cover with cling film, leave to soak for 10 minutes, then fluff up the grains with a fork.
4 Add the vegetables and any juices to the couscous along with the spring onions. Season to taste, toss well and scatter over the basil leaves to serve.