Courgette and preserved lemon herby giant couscous
40 minServes 4
Roasted courgettes and preserved lemon tossed with giant couscous, fresh herbs, spring onions and crumbled feta.
| prepPreheat oven to 240°C / 475°F (220°C fan / gas mark 9) | ||||||
| 4 courgettes, trimmed and roughly chopped | Toss courgettes, lemon, garlic & spices with oil | Roast 240°C / 475°F, 20 min until charred | Cool slightly, press garlic flesh into juices, discard skins | Mix roasted vegetables & juices into couscous | Fold in herbs & spring onions, season to taste | Crumble feta over before serving |
| 2 preserved lemons, halved, flesh and seeds removed, peel finely chopped | ||||||
| 4 garlic cloves, unpeeled | ||||||
| 1 heaped tsp ground coriander | ||||||
| 0.5 tsp sweet smoked paprika | ||||||
| Sea salt and black pepper, plus 30 ml extra-virgin olive oil | ||||||
| 200 g wholewheat giant couscous, rinsed | Cook couscous in salted water, 8 min | Drain, rinse under cold water | ||||
| Pack flat-leaf parsley, finely chopped | ||||||
| Mint sprigs, leaves picked and finely chopped | ||||||
| 1 bunch spring onions, trimmed and finely sliced | ||||||
| 200 g feta | ||||||
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