Roasted courgette and couscous salad


1 courgette, sliced
1 & 1/2 Mixed peppers (I used yellow and red), roughly chopped
100 gms cherry tomatoes, halved
2 spring onions, chopped
200 gms plain dried couscous
300 ml hot vegetable stock
1 tbsp dried mint
1 tbsp extra virgin olive oil and some extra to drizzle
2 tbsp lemon juice
Handful of raisins


Preheat the oven to 220C. Put the peppers in a roasting tin, drizzle with some olive oil and season with some salt. Roast them in the oven for 25-30 minutes, tossing them halfway through.
Put the couscous in a large bowl with the raisins. Pour over the stock. Cover and leave aside for 5-10 minutes or until all the stock has been absorbed.
In the meantime, in a bowl, add the sliced courgettes, drizzle with some olive oil and some salt. Coat well. Place a griddle pan over high heat. Cook the courgettes for 4-5 minutes, turning halfway through until softened and browned.
On the same griddle pan, toss the tomatoes and spring onions for a few minutes until lightly browned.
Combine 2 tbsp extra virgin olive oil, lemon juice and the dried mint.
Fluff up the couscous with a fork. Add the courgettes, tomatoes and spring onions. Mix lightly. Drizzle with the olive oil, lemon and mint dressing. Season well and stir.


This summer apart from our usual cherry tomatoes and chillies, we tried planting courgettes and now the plant has been on a roll! We've been harvesting 1-2 courgettes every week so included this lovely vegetable in my couscous salad. I have cooked couscous many times before but I absolutely loved the flavours when I made it this time around, so thought of sharing this recipe.

The salad requires a bit of prep work with all the grilling and roasting, but if you wish, you can skip roasting the peppers by using roasted peppers in a jar instead.


Serves 2 - 3


Monday, July 21, 2014 - 2:17pm


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