
Courgette, chilli & mint with pearl couscous
- Ailsa Burt
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Serves 2
Easy
Prep: 10 mins
Cook: 15 mins
A star rating of 4.5 out of 5.7 ratingsRate
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Rustle up our simple weeknight supper in 25 minutes. The courgettes and couscous require minimal prep, and mint, chilli, garlic and lemon combine to create a punchy dressing
Healthy
Low calorie
Low fat
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Ingredients
Nutrition
Units:
MetricUS
-
100g pearl couscous
-
1 tbsp olive oil
-
400g courgettes
roughly chopped
-
½ red onion
sliced
-
1 red chilli
(deseeded if you prefer less heat), finely chopped
-
2 garlic cloves
finely sliced
-
10g mint
leaves picked and finely chopped, plus a few whole to serve
-
½ lemon
juiced
-
1 tbsp honey
-
50g light Greek-style salad cheese
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Nutrition: Per serving
-
kcal414
-
fat11g
low
-
saturates4g
-
carbs59g
-
sugars15g
-
fibre6g
high
-
protein17g
-
salt0.6g
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Method
-
step 1
Cook the couscous following pack instructions, then drain and set aside. Meanwhile, heat the oil in a frying pan over a medium-high heat. Tip in the courgettes and onion and fry, stirring occasionally, until browned and softened, about 8-10 mins. Stir in the chilli and garlic and cook for a further 2-3 mins until fragrant.
-
step 2
Remove from the heat and stir through the chopped mint, lemon juice, honey and seasoning. Divide the couscous between plates, top with the courgette mix, crumble over the cheese and scatter with the whole mint leaves to serve.
Recipe from Good Food magazine, August 2023
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A star rating of 4.5 out of 5.7 ratings
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