8ozs couscous soaked in 1/2 pint cold or warmish water
2 or 3 red or yellow peppers
1 small courgette
1 small aubergine
small bunch spring onions
2 red chillies
some fresh basil
coriander, mint, and /or flat-leaf parsley

Vinegrette
2 tbsp lemon juice
5 tbsp olive oil
salt and pepper
dash of white wine vinegar

1. Soak the couscous until the water is absorbed and the couscous has a good texture.
2. Roast or grill the peppers until the skin goes black, peel off. Slice into chunks.
3. Finely slice the courgettes and aubergine and char them in a dry frying pan or griddle.
4. Finely chop the spring onions and chillies,
5. Roughly chop, or tear the fresh herbs,
6. Mix together and drizzle the vinegrette over the salad before serving.

Use what ever fresh herbs and vegetables you fancy