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Nutrition: per serving

  • kcal290
  • fat5g
  • saturates1g
  • carbs45g
  • sugars4g
  • fibre6g
  • protein12g
  • salt0.6g
    low

Method

  • step 1

    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.

  • step 2

    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').

Recipe from Good Food magazine, June 2013

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Comments, questions and tips (4)

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Overall rating

A star rating of 4.8 out of 5.4 ratings

Zoe ML

tip

Added feta and raisins at the end to bring the dish together and add complimenting flavours, upping the sweet and salty tastes

flauffy

A star rating of 5 out of 5.

This is a beautiful salad, perfect for a healthy lunch. I halved the recipe for two people and it made quite a lot. I think I will use this recipe for work lunches and maybe next time put sliced halloumi on top to give it a main meal feel.

ESStan

A star rating of 5 out of 5.

Easy recipe that is full of flavour. I made it just as the recipe stated and it got lots of compliments. Makes 6 generous portions so we had some left over which is delicious cold as a salad. Would make again.

Richard White

tip

Love this recipe, I have made several times already, I also sometimes add some meat, either a sliced char grilled steak, or a sliced roasted chicken breast, and have added harisa to give a Morocan feel or curry spices to give an Indian feel, also sometimes leave out some of the herbs and/or add…

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