Couscous with courgette, fried onions & herbs
Serves 6
Easy
Prep:
Cook:
Jazz up this versatile grain with coriander, dill and mint, plus lots of grated greens, storecupboard chickpeas and rocket
Skip to ingredients
- 2 onionssliced
- 2 tbsp olive oil
- 2 courgettesgrated
- 300g couscous
- 400g can chickpeadrained
- 600ml vegetable or chicken stock
- juice 2 lemons
- 6 spring onionssliced
- small bunch mint
- small bunch coriander
- small bunch dill
- handful rocketchopped
Nutrition: per serving
- kcal290
- fat5g
- saturates1g
- carbs45g
- sugars4g
- fibre6g
- protein12g
- salt0.6glow
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').
