In a bowl, add all the ingredients and whisk well to get a smooth consistency.
For the chicken:
In a bowl, add the required tandoori marinade to the chicken thighs. Season with salt (remember the marinade has salt) and rub the marinade well into the chicken. Keep refrigerated for at least 4 hours, preferably overnight.
Bring to room temperature before grilling.
Fire up the barbecue and grill the chicken pieces till done.
Place all the vegetables in a bowl, add the marinade and season with salt if necessary. Mix well and keep for at least 1-2 hours.
Heat a stove grill to high, brush with oil and grill the veggies in batches. Remember to grill on high to get the char but still keep the crunchy texture.
Add 2 ½ cups boiling water to 2 ½ cups couscous (1:1 ratio), season with salt, cover and keep aside. After 10 minutes, use a fork to lightly fluff up the couscous. Do check packet instructions as the ratio of water to couscous can sometimes vary.
Place the couscous in the middle of a large platter and arrange the grilled veggies around it. Garnish with half of the coriander leaves
Place the chicken thighs on another platter, garnish with coriander leaves. Serve with lemon wedges and mint coriander chutney.