Very easy, this one. This is how salads slide into more of a warm meal.
Roughly chop into strips an aubergine, courgette, peppers of any colour, red onion (and some tomato if you like it), season well and add to a roasting tin. A finely chopped clove of garlic, bud of chilli and drizzle of olive oil will help things along. Roast at 180 degrees for about 45 minutes.
Add cous cous and a drop of oil, salt and pepper to a large bowl and cover a centimetre above in kettle-boiled water, making sure to cover the bowl with a plate when done.
Break an egg white into a high bowl and whizz with an electric whisk or handheld blender until white and fluffyish. Add a clove of finely chopped garlic and a couple of tablespoons of plain yoghurt and whizz briefly again to combine. The consistency shouldn’t be far off single cream. Adding a table spoon of tahini paste gives it a subtle, nutty dryness that works well with the veg.
Fork up your absorbed cous cous and add straight to a colourful plate, layering the roasted veg on top with some mixed seeds. Spoon over some aioli, squeeze some lemon juice and add a scattering of torn mint and coriander leaves. Done.