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Shredded courgette and couscous salad
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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
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
Typical values per serving:
Per serving (2) 2309kJ
Per serving (2)
This recipe was first published in July 2017.