A new recipe for courgette and preserved lemon herby giant couscous has been released. The dish, described as combining both summer and autumn flavours, is suitable for various serving methods, including warm, at room temperature, or as leftovers.
The recipe details ingredients such as four courgettes, two preserved lemons, four garlic cloves, ground coriander, sweet smoked paprika, and 200g of wholewheat giant couscous. It also includes fresh herbs like flat-leaf parsley and mint, along with spring onions and 200g of feta.
Instructions involve roasting the courgettes, preserved lemon peel, garlic, and spices in an oven at 240C (220C fan) for 20 minutes until charred. Separately, the couscous is cooked for approximately eight minutes. Once cooled, the roasted vegetables and garlic are mixed with the couscous, herbs, and spring onions, then finished with crumbled feta before serving.