Couscous with courgette, fried onions & herbs

Couscous with courgette, fried onions & herbs

  • 1
  • 2
  • 3
  • 4
  • 5
(2 ratings)

Prep: 20 mins Cook: 15 mins


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

  • Vegetarian
  • Healthy

Nutrition: per serving

  • kcal290
  • fat5g
  • saturates1g
  • carbs45g
  • sugars4g
  • fibre6g
  • protein12g
  • salt0.6g
Save to My Good Food
Please sign in or register to save recipes.


  • 2 onions, sliced



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 courgettes, grated



    The courgette is a variety of cucurbit, which means it's from the same family as cucumber,…

  • 300g couscous



    Consisting of many tiny granules made from steamed and dried durum wheat, couscous has become a…

  • 400g can chickpea, drained
  • 600ml vegetable or chicken stock
  • juice 2 lemons



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • 6 spring onions, sliced
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • small bunch mint



    There are several types of mint, each with its own subtle difference in flavour and appearance.…

  • small bunch coriander
  • small bunch dill
  • handful rocket, chopped



    Rocket is a very 'English' leaf, and has been used in salads since Elizabethan times. It…


  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').

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
31st Aug, 2019
This is a beautiful salad, perfect for a healthy lunch. I halved the recipe for two people and it made quite a lot. I think I will use this recipe for work lunches and maybe next time put sliced halloumi on top to give it a main meal feel.
14th Mar, 2016
Easy recipe that is full of flavour. I made it just as the recipe stated and it got lots of compliments. Makes 6 generous portions so we had some left over which is delicious cold as a salad. Would make again.
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Richard White
28th Jun, 2013
Love this recipe, I have made several times already, I also sometimes add some meat, either a sliced char grilled steak, or a sliced roasted chicken breast, and have added harisa to give a Morocan feel or curry spices to give an Indian feel, also sometimes leave out some of the herbs and/or add others.. All seem to work really well
Want to receive regular food and recipe web notifications from us?