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Courgette Couscous    Veg  HT  ACC  20mins

Serves 4-6    Hot Vegetarian Vegetables Herbs   Accompaniment   Eggless

300g/11oz Couscous
Approx. 300ml/10fl.oz. Boiling Vegetable stock
2 Courgettes, sliced
Olive Oil
100g/4oz Feta Cheese , crumbled
1 tbsp Freshly Chopped Parsley
1 teasp Shredded Mint Leaves
Black Pepper
The juice 1 Lemon


1. Place the couscous in a large mixing bowl and pour in enough stock to cover by 12mm/1/2 inch. Cover tightly and leave for 10 minutes at which point check to see that it is cooked and that the liquid has been absorbed. It is ready when soft and aerated. If it isn't quite cooked, add a little more boiling liquid if necessary, stir gently, re-cover and leave for a few more minutes..

2. Once the couscous is ready, heat a large frying pan or griddle until very hot. Drizzle the courgette slices with oil, season with salt and pepper and fry for 2 minutes on each side until softened and golden brown.

3. Transfer the courgettes to a large serving bowl together with the cooked couscous, feta cheese, parsley, mint, lemon juice and pepper and mix well. Serve immediately.


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Key techniques required to make this recipe


Chop to To cut into pieces of approximately the same size.

Slice to -  To cut food, such as bread, meat, fish or vegetables, into flat pieces of varying thickness.

Freeze/Make ahead


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife

Chopping Board


Wooden or Plastic Spoon

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