Couscous In Paradise

• Couscous
• 2 cups couscous
• 2 cups boiling water
• 3 tablespoons Extra Virgin Olive Oil
• salt
• 1 cup cooked chickpeas
• 2 egg plants in slices and grilled
• 2 zucchinis in slices and grilled
• 4 tablespoons Extra Virgin Olive Oil for grilled vegetables
• 2 cucmbers cut in small cubes
• 2 mangos cut in medium cubes
• 1 handful cilantro leafs chopped roughly
• 1 cup shredded carrot
• 2 young spring onions thinly sliced (white and green part)
• 1/2 cup cashews without salt chopped roughly
• Sauce
• 1 orange in juice
• 1 lime only zest
• 2 cups thick yoghurt
• 1 inch of fresh ginger grated
• salt
• pepper freshly ground
• 1 lime juice
• 1 garlic clove - green inner part removed
• 1 tablespoon honey
• 2 tablespoons soy sauce
• 1/2 cup mango juice (from squeezing the stone and the fruit around it)
• 1/2 cup Extra Virgin olive oil

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.
2. Cut the eggplant in slices and put them in a bowl of cold water.
3. Cut the zucchini in slices and pat dry with a kitchen tea towel.
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.
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.
6. Wash the cucumber and dry. Cut in quarters lenghtwise and then in medium thick slices. Put in a colander and allow to drain.
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.
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.
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.
10. Add half the sauce, toss and mix. Check the seasoning.
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.

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Taken from food52.com/recipes/2548-couscous-in-paradise (may not work)