Shredded courgette and couscous salad

  • Vegetarian


2 medium courgettes
3 tbsp extra virgin olive oil
50g pumpkin seeds
1 garlic clove, finely chopped
2 tsp coriander seeds, lightly crushed
1 lemon, zest and juice
150ml fresh vegetable stock
100g couscous
28g pack coriander, leaves chopped


1. Use a julienne peeler to shred the courgettes (or cut them into fi ne matchsticks). Put 1 tbsp olive oil in a large frying pan over a medium heat. Add the pumpkin seeds and stir-fry for 1 minute, until turning golden. Add the garlic and coriander seeds to the pan, cook for 30 seconds, then add the courgettes and lemon zest and stir-fry for a further minute – the courgettes will not be cooked through. Remove from the heat and stir in the lemon juice and remaining 2 tbsp oil.

2. Meanwhile, bring the stock to the boil. Put the couscous in a heatproof bowl, pour over the stock, cover with a plate and set aside for 10 minutes. Fluff up with a fork, fold through the courgette mixture and chopped coriander, then serve.

This recipe first appeared in Waitrose Food, July 2017 issue. Download the Waitrose Food app for the full issue

  • Preparation time: 15 minutes, plus soaking
  • Cooking time: 5 minutes
  • Total time: 20 minutes, plus soaking

Serves: 2, or 4 as a side

Nutritional Info

Typical values per serving:

Energy Per serving (2) 2309kJ
Fat 33.4g
Saturated Fat 5g
Carbohydrate 46.9g
Sugars 5.1g
Protein 16.2g
Salt 0.1g
Fibre 5.7g

Per serving (2)

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5 stars

Average user rating Based on 8 ratings

This recipe was first published in Sat Jul 01 11:00:34 BST 2017.