Name: Couscous with courgette, fried onions & herbs
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 6
Cuisine: Moroccan
Ingredients: 2 onions sliced; 2 tbsp olive oil; 2 courgettes grated; 300g couscous; 400g can chickpea drained; 600ml vegetable or chicken stock; juice 2 lemons; 6 spring onions sliced; small bunch mint; small bunch coriander; small bunch dill; handful rocket chopped

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Couscous with courgette, fried onions & herbs

Couscous with courgette, fried onions & herbs

Sarah Cook

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Serves 6

Easy

Prep: 20 mins

Cook: 15 mins

A star rating of 4.7 out of 5.6 ratingsRate

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Jazz up this versatile grain with coriander, dill and mint, plus lots of grated greens, storecupboard chickpeas and rocket

Healthy

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

2 onions

sliced
2 tbsp olive oil
2 courgettes

grated
300g couscous
400g can chickpea

drained
600ml vegetable or chicken stock
juice 2 lemons
6 spring onions

sliced
small bunch mint
small bunch coriander
small bunch dill
handful rocket

chopped

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Nutrition: per serving

kcal290
fat5g
saturates1g
carbs45g
sugars4g
fibre6g
protein12g
salt0.6g

low

Method

step 1

Gently fry the onions in the oil until softened, then turn up the heat and fry until golden and crisping. Set aside. Mix the courgettes, couscous and chickpeas in a bowl. Pour over the hot stock, cover with cling film and set aside for at least 15 mins.
step 2

Discard the mint stalks, then roughly chop the leaves with the coriander and dill. Fork through the couscous to break it up, then stir in the lemon juice, fried onions, spring onions, herbs and rocket with some seasoning. Serve at room temperature with the chicken (see 'goes well with').

Recipe from Good Food magazine, June 2013

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A star rating of 4.7 out of 5.6 ratings

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