Smoky chickpea salad
Enjoy the layers of flavour and contrast of textures in this vegan salad, with crisp, fried chickpeas, crunchy raw broccoli, and a smoked paprika dressing
Courgette, chilli & mint with pearl couscous
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 100g pearl couscous
- 1 tbsp olive oil
- 400g courgettesroughly chopped
- ½ red onionsliced
- 1 red chilli(deseeded if you prefer less heat), finely chopped
- 2 garlic clovesfinely sliced
- 10g mintleaves picked and finely chopped, plus a few whole to serve
- ½ lemonjuiced
- 1 tbsp honey
- 50g light Greek-style salad cheese
Nutrition: Per serving
- kcal414
- fat11glow
- saturates4g
- carbs59g
- sugars15g
- fibre6ghigh
- protein17g
- salt0.6g
Method
step 1
Cook the couscous following pack instructions, then drain and set aside. Meanwhile, heat the oil in a frying pan over a medium-high heat. Tip in the courgettes and onion and fry, stirring occasionally, until browned and softened, about 8-10 mins. Stir in the chilli and garlic and cook for a further 2-3 mins until fragrant.
step 2
Remove from the heat and stir through the chopped mint, lemon juice, honey and seasoning. Divide the couscous between plates, top with the courgette mix, crumble over the cheese and scatter with the whole mint leaves to serve.
