Baked vegetables and cous cous with mint yoghurt sauce

Ingredients

Yoghurt sauce

• plain yoghurt
• fresh mint
• fresh garlic (lots of both)
• salt and pepper, cumin 1/2 tspn, coriander 1/2 tspn
• Mix together til it tastes minty and garlicky

Method

Make cous cous with vege stock and butter

Roast carrots, onion, eggplant, cauliflower.

When nearly done add more fresh garlic, pre-cooked chickpeas, cumin and coriander and cook until spices are cooked out.

Serve on cous cous and with yoghurt on top.