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Couscous with courgette, fried onions & herbs

Jazz up this versatile grain with coriander, dill and mint, plus lots of grated greens, storecupboard chickpeas and rocket

  • Prep: 20 mins
    Cook: 15 mins
  • Serves 6
  • Easy
  • Serves 6
  • Easy
  • Calories 290
  • Carbohydrates 45
  • Saturated Fat 1
  • Sugar 4
  • Protein 12
  • Fat 5
  • Fibre 6
  • Salt 0.6

Nutrition per serving

  • Calories 290
  • Carbohydrates 45
  • Saturated Fat 1
  • Sugar 4
  • Protein 12
  • Fat 5
  • Fibre 6
  • Salt 0.6

Ingredients

  • 2 onions, sliced
  • 2 tbsp olive oil
  • 2 courgettes, grated
  • 300g couscous
  • 400g can chickpeas, drained
  • 600ml vegetable or chicken stock
  • juice 2 lemons
  • 6 spring onions, sliced
  • small bunch mint
  • small bunch coriander
  • small bunch dill
  • handful rocket, chopped

Method

  1. Gently fry the onions in the oil until softened, then turn up the heat and fry until golden and crisping. Set aside. Mix the courgettes, couscous and chickpeas in a bowl. Pour over the hot stock, cover with cling film and set aside for at least 15 mins.

  2. Discard the mint stalks, then roughly chop the leaves with the coriander and dill. Fork through the couscous to break it up, then stir in the lemon juice, fried onions, spring onions, herbs and rocket with some seasoning. Serve at room temperature with the chicken (see 'goes well with').

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