Courgette, chilli & mint with pearl couscous
By Ailsa Burt
Rustle up our simple weeknight supper in 25 minutes. The courgettes and couscous require minimal prep, and mint, chilli, garlic and lemon combine to create a punchy dressing
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Prep:10 mins
Cook:15 mins
- Serves 2
- Easy
Nutrition per serving
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kcal 414
-
fat 11g
-
saturates 4g
-
carbs 59g
-
sugars 0g
-
fibre 6g
-
protein 17g
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salt 0.6g
Ingredients
- 100g pearl couscous
- 1 tbsp olive oil
- 400g courgettes, roughly chopped
- ½ red onion, sliced
- 1 red chilli (deseeded if you prefer less heat), finely chopped
- 2 garlic cloves, finely sliced
- 10g mint, leaves picked and finely chopped, plus a few whole to serve
- ½ lemon, juiced
- 1 tbsp honey
- 50g light Greek-style salad cheese
Method
Cook the couscous following pack instructions, then drain and set aside. Meanwhile, heat the oil in a frying pan over a medium-high heat. Tip in the courgettes and onion and fry, stirring occasionally, until browned and softened, about 8-10 mins. Stir in the chilli and garlic and cook for a further 2-3 mins until fragrant.
Remove from the heat and stir through the chopped mint, lemon juice, honey and seasoning. Divide the couscous between plates, top with the courgette mix, crumble over the cheese and scatter with the whole mint leaves to serve.
