Couscous with grilled vegetables and fresh yoghurt sauce

Name: couscous with grilled vegetables and fresh yoghurt sauce
Total time: 35 min
Yield: 4
Ingredients: 150 gram cherry / Christmas; 1 Red onion; 1 yellow bell pepper; 1 eggplant; 6 tablespoon olive oil; 300 gram couscous; 2 teaspoon cumin powder (djinten); 2 teaspoon coriander powder (ketoembar); 2 teaspoon curry powder; 150 gram feta; 1 hand fresh fresh mint; 1 lemon; 200 milliliters Greek yoghurt; 0.5 clove garlic; 1 crop iceberg lettuce

Ingredients

Directions

Preheat the oven to 200ºC.
Divide the to, onion, pepper and eggplant over the baking sheet. Sprinkle with 2 tablespoons of oil, sprinkle with salt and scoop.
Roast the vegetables in the oven in about 20 minutes until golden brown and let cool.
Mix the couscous in a large bowl with a good pinch of salt and the cumin, coriander and curry powder.
Pour in 300 ml of boiling water, stir and let it soak for about 10 minutes.
Then pour the grilled vegetables, feta, half of the mint, 3 tablespoons of oil and the lemon juice through the couscous and put in the refrigerator for at least 1 hour.
Mix in a bowl the yogurt, remainder of the mint, garlic and the rest of the oil. Season with salt and pepper.
Remove 4 lettuce leaves, wash and dry them.
Serve the couscous salad in the salad leaves and drizzle with the yoghurt sauce.