Giant Couscous with Chargrilled Veg & Saffron Sauce

Cooking time
Serves4 people
Vegetarians Vegans
Giant Couscous with Chargrilled Veg & Saffron Sauce

Nutty giant couscous makes a delicious base for this warm salad. It's simmered with onions and garlic till tender, then topped with piles of gorgeous griddled veg. You'll make a quick and easy saffron sauce with soya yogurt, fresh lemon juice and cayenne to dollop over the top just before serving.


  • 1 onion
  • 2 garlic cloves
  • 250g cherry tomatoes
  • 200g giant couscous
  • 1 aubergine
  • 2 courgettes
  • 2 red peppers
  • 200g baby leaf spinach
  • A large handful of mint
  • 400g Greek style soya yogurt
  • A pinch of saffron
  • A pinch of cayenne pepper
  • 1 lemon

Prep: 15 mins | Cook: 20 mins

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1. Fill your kettle and boil it. Peel and finely chop the onion. Peel and crush or finely chop the garlic cloves. Halve the cherry tomatoes.
2. Pour 2 tbsp oil into a large pan and warm it over a medium heat. Slide the onion and garlic into the pan and season with a generous pinch of salt and pepper. Fry for 5 mins, stirring often, till starting to soften.
3. Add the tomatoes and giant couscous to the pan. Pour in 300ml hot water from the kettle and stir well. Bring the water to the boil, then cover the pan with a lid and reduce the heat to a gentle simmer. Cook the couscous for 12 mins till it's tender.
4. Meanwhile, trim the top off the aubergine and slice it into 1cm-thick rounds. Trim the top off the courgettes and slice them lengthways into 1cm-thick strips. Halve the peppers and scoop out the seeds and white pith. Slice the peppers into thick strips. Pour 2 tbsp oil into a large bowl and season with a good pinch of salt and pepper. Add the veg to the bowl and toss together till evenly coated.
5. Warm a griddle pan (or a large frying pan) over a high heat. When the pan is hot, add enough veg to the pan to fill it in one layer. Fry the veg for 3-4 mins on each side, till tender and slightly charred at the edges. Transfer the cooked veg to a plate and repeat with the remaining veg till the're all cooked.
6. While the veg are frying, roughly chop the mint leaves.
7. Scoop the yogurt into a bowl. Crush a pinch of saffron threads in a pestle and mortar to make a fine powder, then scrape it into the yogurt. Add a pinch of cayenne pepper (cayenne is spicy, so use as much or as little as you prefer). Squeeze in the juice from half of the lemon and add a pinch of salt and pepper. Stir well to combine.
8. When the giant couscous is cooked, add the mint and spinach to the pan. Fold together till the spinach has wilted.
9. Divide the couscous between warm plates. Arrange the griddled veg on top and spoon over the saffron yogurt. Serve with wedges of the remaining lemon half on the side for squeezing.
10. Love Your Leftovers
The cooked couscous and veg will keep for up to 3 days in the fridge and is best eaten cold as a salad.
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