Save to your scrapbook

    Shredded courgette and couscous salad

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


    Shredded courgette and couscous salad

    • Vegetarian
    • 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.

    Your recipe note

    Edit your recipe note

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


    Average user rating

    5 stars