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Georgina Hayden’s quick and easy recipe for courgette and preserved lemon herby giant couscous | Food | The Guardian
A seasonal special featuring both summer vibes and autumn comfort
Rezept
Zubereitungszeit ca. 40 MinutenVorbereitung ca. 10 MinutenKochzeit ca. 30 Minuten
Zutaten:
- 4 courgettes trimmed and roughly chopped
- 2 preserved lemons halved, flesh and seeds removed and discarded, peel finely chopped
- 4 garlic cloves unpeeled
- 1heaped tsp ground coriander
- 5tsp sweet smoked paprika
- Sea salt and black pepper
- Extra-virgin olive oil
- 200g wholewheat giant couscous rinsed
- 525 g pack flat-leaf parsley finely chopped
- mint sprigs leaves picked and finely chopped
- 1bunch of spring onions trimmed and finely sliced
- 200g feta
Arbeitsschritte:
- Heat the oven to 240C (220C fan)/475F/gas mark 9.
- Put the courgettes, preserved lemon peel, garlic cloves, ground coriander and paprika in a large roasting tray and season generously.
- Drizzle over two tablespoons of the oil, toss well to coat, and roast for 20 minutes, until everything is a little charred.
- Leave to cool a little, then press the garlic flesh into any juices in the tray, and remove and discard the skins.
- Meanwhile, bring a pan of salted water to a boil and cook the couscous for about eight minutes (or according to the packet instructions).
- Drain and rinse under cold water, then transfer to a large bowl.
- When everything is ready and has cooled a little, mix the courgettes and any tray juices into the couscous.
- Add the chopped herbs and spring onions, mix again, then taste and adjust the seasoning as required.
- Just before serving, finish by crumbling over the feta.
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