- 300g couscous or bulghar wheat
Consisting of many tiny granules made from steamed and dried durum wheat, couscous has become a…
- vegetable stock
- 2 courgette
The courgette is a variety of cucurtbit, which means it's from the same family as cucumber,…
- 1 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 100g feta cheese, crumbled
- 20g pack parsley, chopped
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
- juice 1 lemon
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
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Cook the couscous or bulghar wheat in vegetable stock according to pack instructions. Trim the ends off the courgettes, then cut into slices.
Heat a griddle pan or grill. Drizzle the courgette slices with oil, then season. Cook for 2 mins, then turn over and cook 1-2 mins more until softened and golden brown. Tip into a large bowl along with the cooked couscous or bulghar wheat, then mix through the remaining ingredients. Serve at room temperature.