- 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…
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.