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“Colourful couscous”

Ingredients Nutrition


  1. Add oil to a large non-stick baking tray. 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 heatproof bowl, pour over the boiling water and add a pinch of salt. Cover with cling film and let stand for about 15 minutes until all the water is absorbed.
  3. To make the dressing: preheat the oven to 200°C 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 the mixing bowl and combine with the yoghurt, lemon 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.

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