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1
Put the couscous in a deep tray. Boil the water with a little salt. Pour the boiling water on top, stir and set aside for 5 minutes (or follow instructions on your package). Fluff up with a fork, allow to cool ann add the olive oil and fluff with your fingers until all granules are seperated.
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2
Cut the eggplant in slices and put them in a bowl of cold water.
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3
Cut the zucchini in slices and pat dry with a kitchen tea towel.
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4
Grill all the zucchini slices and put in a plate. Allow to cool and cut in large pieces. Drizzle with 1 or 2 tablespoons of olive oil, sprinkle a little salt, freshly ground pepper and mix well.
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5
Drain the egg plant and dry the slices very well in a kitchen towel. Grill them and put in a plate. Allow to cool and cut in large pieces. Drizzle with 1 or 2 tablespoons of olive oil, sprinkle a little salt, freshly ground pepper and mix well.
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6
Wash the cucumber and dry. Cut in quarters lenghtwise and then in medium thick slices. Put in a colander and allow to drain.
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7
Peel the mangoes, cut in medium size cubes. Squeeze the left over mango around the stone to get all the juice left from the fruit to get about 1/2 cup.
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8
For the sauce: In a blender add the orange juice, mango juice, the grated ginger, honey, soy sauce, lime juice, garlic cut up in 4 pieces and blend until smooth. Add the yoghurt and blend. With the blender running, add zest of lime and the olive oil in a drizzle. Add salt and freshly ground pepper and check seasoning. Cover and chill.
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9
Put the cooked couscous in a big salad bowl. Add the grilled vegetables, the cooked chickpeas, half the cashews and toss to mix well. Add half the cilantro,2/3 of the mango, all the carrots and cucumber, the sliced spring onions, and toss gently.
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10
Add half the sauce, toss and mix. Check the seasoning.
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11
Garnish with the remaining mango, cilantro and cashews, pour the remainder sauce over and serve. If you think it's too much sauce, serve on the side in a bowl.
