Georgina Hayden’s quick and easy recipe for courgette and preserved lemon herby giant couscous
While I dig my head in the sand at September’s arrival and the back-to-school dread, I’m trying to hold on to summer flavours for as long as possible.
- 4 courgettes trimmed and roughly chopped
- 2 preserved lemons halved, flesh and seeds removed and discarded, peel finely chopped
- 4 garlic cloves unpeeled
- 1heaped tsp ground coriander
- 0.5tsp sweet smoked paprika
- Sea salt and black pepper
- Extra-virgin olive oil
- 200g wholewheat giant couscous rinsed
- 0.525 g pack flat-leaf parsley finely chopped
- mint sprigs leaves picked and finely chopped
- 1bunch of spring onions trimmed and finely sliced
- 200g feta
- Heat the oven to 240C (220C fan)/475F/gas mark 9.
- Put the courgettes, preserved lemon peel, garlic cloves, ground coriander and paprika in a large roasting tray and season generously.
- Drizzle over two tablespoons of the oil, toss well to coat, and roast for 20 minutes, until everything is a little charred.
- Leave to cool a little, then press the garlic flesh into any juices in the tray, and remove and discard the skins.
- Meanwhile, bring a pan of salted water to a boil and cook the couscous for about eight minutes (or according to the packet instructions).
- Drain and rinse under cold water, then transfer to a large bowl.
- When everything is ready and has cooled a little, mix the courgettes and any tray juices into the couscous.
- Add the chopped herbs and spring onions, mix again, then taste and adjust the seasoning as required.
- Just before serving, finish by crumbling over the feta.
Courgette and preserved lemon herby giant couscous
If your courgettes are homegrown and on the larger side, use just two or three. And although it’s not a necessity, I like to cut them into irregular shapes, because that gives them more surface area to char and flavour.
halved, flesh and seeds removed and discarded, peel finely chopped
paprika Sea salt and Sea salt and black pepper Extra-virgin olive oil 200g wholewheat giant couscous, rinsed
A few mint sprigs, leaves picked and finely chopped.
Heat the oven to 240C (220C fan)/475F/gas 9. Put the courgettes, preserved lemon peel, garlic cloves, ground coriander and paprika in a large roasting tray and season generously.
