Peel or clean, wash and slice the carrots, courgettes, radishes and spring onions. Peel and chop garlic. Wash and chop parsley.
Fry zucchini, carrots and garlic in hot oil for about 2 minutes. Season with salt and pepper. Bring 200 ml water and 1⁄2 tsp. salt to the boil. Remove from the heat and let the couscous steep for 5 minutes.
Season yoghurt with lime juice, salt, pepper and 2 teaspoons curry. Mix all ingredients with the sauce.