Moroccan Vegetable Couscous (vegan)

250g couscous
1 tbsp olive oil
2 tsp moroccan seasoning (schwartz or McCormacks sell them)
1 red pepper
1 courgette
1 red onion
1 eggplant
50g dried apricots
50g raisins and or sultanas
hand full of fresh parsley

1. Heat the oil in a saucepan. add the Moroccan seasoning and couscous and cook for 1 minute, stirring.
2. Pour over 250ml of boiling water and stir. Remove from the heat and set aside, covered for 5 minutes.
3. Slice the vegetables and grill or bbq until softened and beginning to char.
4. Return the couscous to the heat and cook gently for 3-4 minutes. seperate the grains with a fork.
5. Add the apricots, raisins and chopped parsley tot he couscous and pile into a serving dish. Top with the griddles vegetables and serve with a fresh green salad and a simple homemade vinaigrette gressing or one of the many ready-made salad dressings in stores.

Serves 4 (and only has 4g fat per serve!)