Prep 5 mins
Cook 5 mins
Throw together a deliciously tangy and superhealthy couscous salad in just 10 minutes. You can use roasted red peppers in place of the zucchini and add some chickpeas if you want it to go further! From BBC Good Food Magazine.
- 10 ounces couscous
- 2 zucchini
- 1 tablespoon olive oil
- 3 1⁄2 ounces feta cheese, crumbled
- 1 ounce parsley, chopped
- 1 lemon, juice
- Cook the couscous in vegetable broth according to pack instructions. Trim the ends off the zucchini, then cut into slices.
- Heat a griddle pan or broiler. Drizzle the zucchini slices with oil, then season. Cook for 2 mins, then turn over and cook 1-2 mins more until softened and golden brown. Tip into a large bowl along with the cooked couscous, then mix through the remaining ingredients. Serve at room temperature.