Ingredients:

• 200g San Remo CousCous
• 1 tbsp oil
• 1 red capsicum, seeds discarded
• 2 zucchinis, sliced into 3, lengthways
• 2 large flat mushrooms, stalk trimmed
• 400g can peeled tomatoes
• 1/4 cup toasted pine nuts
• 2 tbsp butter

Instructions:

1. Make CousCous according to packet directions and empty the contents of both bags into a large bowl. Add butter and fluff with a fork. Keep warm.
2. Meanwhile, heat a chargrilled pan and brush peppers, zucchinis and mushrooms with olive oil. Cook for 10 minutes or until done. Remove from heat and slice into large pieces.
3. Place tomatoes and vegetables in a saucepan, bring to the boil, stirring and cook for 1-2 minutes.
4. Serve vegetables over, or stirred through the CousCous, sprinkled with toasted pine nuts.