Couscous With Courgette, Fried Onions & Herbs
This vibrant couscous salad is a celebration of fresh flavors and textures. Curls of grated courgette mingle with plump chickpeas and fluffy couscous, all kissed by a zesty lemon dressing. Fragrant herbs and crispy golden onions add layers of aroma and crunch to this delightful dish. Perfect for a light and satisfying meal on warm days or as a side to complement your favorite proteins.
— Constant Cookbook
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
Instructions
- 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.
- 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').
Cook Time
15M
Prep Time
PT20M
Yield
Serves 6
Nutrition
- Calories: 290 calories
- Fat Content: 5 grams fat
- Saturated Fat Content: 1 grams saturated fat
- Carbohydrate Content: 45 grams carbohydrates
- Sugar Content: 4 grams sugar
- Fiber Content: 6 grams fiber
- Protein Content: 12 grams protein
- Sodium Content: 0.6 milligram of sodium
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