Shredded courgette and couscous salad

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

Serves: 2, or 4 as a side


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.