Chargrilled Vegetables and Couscous

2 cups instant couscous
1/2 cup chopped coriander leaves
Grated rind and juice of 1/2 lemon
4 baby eggplant, thinly sliced lengthways
1 red capsicum, thickly sliced
3/4 cup low fat natural yogurt
1/4 cup chopped mint
1 garlic clove, crushed

1. Bring 2 cups of water to boil in a saucepan on high. Remove from heat and add couscous. Cover and set aside for 5 minutes. Fluff grains with a fork. Stir through coriander, lemon rind and juice.
2. Meanwhile, heat a chargrill on high. Spray vegetables with cooking oil spray and cook in batches for 3-5 mins each side, until tender.
3. Combine yogurt, mint and garlic. Season to taste. Serve with vegetables and mint yogurt on the side.