Toasted couscous and charred vegetable salad with basil dressing

Serves 8 * 3tbsp olive oil * 150g wholewheat giant couscous * salt

* 3 red romano or bell peppers, deseeded and sliced into thick strips * 2 courgettes, sliced or pared into very thin strips,

lengthwise * 6 baby aubergines,

sliced lengthwise * 3tbsp pine nuts, toasted

For the basil dressing * 3 large handfuls basil leaves * 120ml extra virgin olive oil * squeeze of lemon juice * Salt and freshly

ground black pepper If using an oven rather than a barbecue or firepit, preheat it to 220°C/fan 200°C/gas 7. Heat 1½ tbsp of the olive oil in a frying pan. Add the couscous and toast over a medium heat for 4-5 minutes, stirring, until golden brown and fragrant. Add enough water to just cover. Throw in a large pinch of salt, bring to the boil, partially cover with a lid and simmer for 6 minutes or so until just tender, but not mushy. Set aside to cool.

Toss the peppers, courgettes and aubergines with the remaining 1½ tbsp olive oil. Spread out on a baking sheet and roast for about 35 minutes, stirring halfway, until soft and beginning to char. Alternatively, cook the oiled vegetables straight on the finely spaced bars of a barbecue or firepit, over white-hot coals, turning often for

10-15 minutes, until charred in places.

To make the dressing, blitz 2 handfuls of the basil, oil and lemon juice together in a blender or small food processor with a good pinch of salt and pepper to taste. The dressing should still retain a bit of texture so stop before it is completely smooth.

Combine the cooked vegetables, couscous, remaining basil leaves and pine nuts with a few tablespoons of the basil dressing, serving the rest alongside.