Couscous with courgette, fried onions & herbs

Couscous with courgette, fried onions & herbs

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Cooking time

Prep: 20 mins Cook: 15 mins

Skill level

Easy

Servings

Serves 6

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

Nutrition and extra info

Additional info

  • Vegetarian
  • Healthy
Nutrition info

Nutrition per serving

kcalories
290
protein
12g
carbs
45g
fat
5g
saturates
1g
fibre
6g
sugar
4g
salt
0.6g

Ingredients

  • 2 onions, sliced
  • 2 tbsp olive oil
  • 2 courgettes, grated
  • 300g couscous
  • 400g can chickpeas, 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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Method

  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.
  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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