Instructions

Method

• Ignite all of the burners to medium-high and leave with the lid closed until the temperature gauge is at roughly 260°C, then turn off the left-hand burners to create an indirect heat cooking zone.
• Place the couscous in a metal bowl with a pinch of sea salt, finely grate over half the lemon zest and just cover with boiling kettle water. Cover and leave for 10 minutes, then fluff with a fork.
• Quarter the aubergine and courgette lengthways then place on a large board seasoned with salt. Season the top layer, then leave for 15 minutes.
• Chop the unpeeled onion into quarters. Finely grate the remaining lemon zest into a small bowl and put aside, then cut the lemon in half.
• Place the lemon halves, onions and peppers on the right-hand side (hot) of the grill cut-side down for 10 minutes, then move the onions and lemons to the indirect heat and continue cooking with the lid closed for 30 minutes, or until tender, turning occasionally.
• Transfer the peppers to a board, then once cool enough to handle, remove the stalks and seeds.
• Brush the aubergines and courgettes lightly with olive oil and grill on the right-hand side (hot) for 10 minutes, or until golden all over, removing to a board as and when it’s ready. Discard the onion skin.
• Keep 4 of the peppers to one side, then roughly chop the remaining peppers with the rest of the grilled veg.
• Meanwhile, place the feta on a piece of greaseproof paper inside a small barbecue-safe baking dish and top with the reserved lemon zest.
• Strip over the thyme or oregano leaves, drizzle with a little honey and olive oil, then place on the right-hand side (hot) for 10 minutes, or until golden at the edges.
• Place the reserved peppers into a blender with 3 tablespoons of extra virgin olive oil, then peel and add the garlic clove, along with 1 teaspoon of red wine vinegar and a pinch of black pepper. Squeeze one half of the jammy lemon into the blender, whiz until smooth, then taste and season to perfection.
• Pick and finely chop the mint and parsley, reserving a few small leaves to garnish, and toss through the couscous with the chopped veg. Squeeze over the remaining jammy lemon, drizzle with the pepper dressing and break over the feta.
• Hold the pomegranate half cut-side down in your fingers and bash the back of it with a spoon so the seeds tumble over the couscous. Scatter over the reserved herb leaves, then bash and sprinkle over the pistachios, to serve.

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