Herbed Couscous with Grilled Zucchini
Couscous is a little savior for times when you come home late at the end of the week. When you run out of all the leftovers and any prepared grains and meals in the fridge. It’s ready in minutes and you can flavor it with any herbs and spices you like. There is also all kind of couscous you can find now, whole grain and even quinoa couscous. So I do enjoy it sometimes. Alternatively you can use quinoa, millet or pearled barley. Also if you don’t have the time to roast chickpeas you can just season it and add it to the salad without roasting.
2cups boiling water
sea salt, pepper
1cup mixed herbs (mint, coriander, dill)
1 spear spring onion
2 medium zucchini
1tbs herbed dressing
3tbs olive oil
2tbs Hummus to serve
juice of 1 lemon
Place the couscous in a deep bowl, season with salt and pepper, add boiling water. Cover it and let it stand while you prepare the rest.
Preheat the oven to 190C. Drain and rinse the chickpeas, season it with sea salt and pepper, add 1tsp of olive oil, toss it well, spread it on the baking tray and roast it in the oven for 10, 15 minutes.
Chop all the herbs and spring onions finely.
With the fork fluff the couscous, add 1tbs olive oil, herbs and lemon juice mixing well. Adjust the seasoning to taste.
Slice the zucchini lengthways into 1/2cm thick slices. Season it with sea salt and pepper and rub it with 1tsp of olive oil. Grill it on a hot griddle or a nonstick pan.
Mix the arugula and cherry tomatoes with the dressing .
To arrange the plates, divide the couscous and salad greens into two bowls or plates. Add chickpeas to the couscous and top it with grilled zucchini. Add a big dollop of hummus on the side.
Serves 2 ppl.
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