Ingredients
- 200 g couscous (1 cup)
- 250 ml boiling water (1 cup)
- 3 tablespoons extra-virgin olive oil divided
- 2 shallots, finely diced
- 2 small zucchini about 300–350 g total, finely diced
- 1 small garlic clove, minced
- 1 teaspoon finely grated lemon zest (from an organic lemon)
- 4–5 tablespoons freshly squeezed lemon juice (from about 1 1/2 lemons)
- 2 tablespoons finely chopped fresh chives
- 2 tablespoons chopped flat-leaf parsley
- 3 tablespoons finely grated Parmesan
- sea salt and freshly ground black pepper, to taste
Instructions
- Prepare the couscous: Place the couscous in a medium-large bowl and pour over the boiling water. Cover with a plate and leave to stand for 10 minutes. Remove the plate, fluff the couscous with a fork and set aside to cool slightly.
- Sauté the shallots: Heat 2 tablespoons olive oil in a medium frying pan over medium heat. Add the shallots and cook, stirring occasionally, for 4–5 minutes, until softened and translucent.
- Cook the zucchini: Add the zucchini and cook for 3–4 minutes, stirring occasionally, until just tender. Add the garlic and cook, stirring, for another 30 seconds. Remove from the heat.
- Combine: Fluff the couscous again with a fork. Add the lemon juice, lemon zest, sea salt, a few grinds of black pepper and the remaining 1 tablespoon olive oil. Toss gently to combine.
- Finish and serve: Fold in the zucchini mixture, chives, parsley and Parmesan. Taste and adjust the seasoning with additional salt, pepper or a squeeze of fresh lemon juice, as desired. Serve warm or at room temperature as a light main course or alongside grilled fish, chicken or vegetables. Enjoy!
Nutrition
Notes
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