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    Shredded courgette and couscous salad

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    *mandatory

    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

    Ingredients

    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

    Method

    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.

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

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