It’s courgettes with everything in our house this week, not that we’re complaining! We had this couscous as a side for a barbecue and the leftovers were great for lunches. Also a good recipe for using up any herbs you have, you don’t have to stick to combination suggested, one or two would be fine.
Couscous with courgette, fried onions & herbs – serves 6
- 2 onions, sliced
- 2 tbsp olive oil
- 2 courgettes, grated
- 300g couscous
- 400g tin chickpeas, drained
- 600ml vegetable or chicken stock
- juice 2 lemons
- 6 spring onions, sliced
- small bunch mint
- small bunch coriander
- small bunch dill
- handful rocket, chopped
Heat the olive oil in a frying pan and cook the onions gently until softened, then increase the heat and let them crisp up a bit.
Put the courgettes, couscous, and chickpeas into a large bowl and pour over the stock. Cover tightly with clingfilm an set aside for at least 15 minutes.
Roughly chop the mint, coriander and dill together.
Fork the couscous to separate the grains then use to stir in the lemon juice, fried onions, scallions, herbs, rocket and plenty of seasoning.
Serve at room temperature.
(Original recipe from BBC Good Food)
Jono & Jules do food & wine 
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