Courgette and couscous salad

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 Today I'd like to share a recipe for a light and refreshing courgette salad.


It will work great both on a barbecue and as a side for a summer dinner - it tastes awesome when warm! Distinct lemon dressing gives it a bit of an edge, cucumber, tomatoes and herbs bring a bit of freshness to the party, couscous provides structure, and the grilled courgette? It's just delicious.

You'll find a list of ingredients, method and approximate nutritional value below.

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Ingredients

Dressing

  • 1 tbsp (~15 g) tahini
  • 1 tbsp olive oil
  • Zest and juice of one lemon
  • 1 tbsp (~15 g) honey
  • 1/4 tsp cinnamon
  • 1/4 tsp allspice
  • Salt and pepper to taste
  • 1 garlic clove

Grilled veggies

  • 2 courgettes (~300 g)
  • 1 tbsp (~15 g) olive oil
  • Salt and pepper to taste
  • Spring onions (~50 g)

Salad

  • 0.5 cucumber (~150 g)
  • Cherry tomatoes (~150 g) 
  • Large bunch of parsley
  • Small bunch of mint
  • Small bunch of coriander
  • 150 g dry couscous 
  • 1 stock cube (salt-free)
  • 190 ml water
  • 20 g pine nuts
  • Salt and pepper to taste

Method

  1. Prepare dressing. Into a small bowl add juice of one lemon, 2 tbsp olive oil, 1 tbsp honey and 1 tbsp tahini. Add fresh lemon zest, 1/4 tsp all spice and 1/4 tsp cinnamon. Season to taste with salt and pepper and press in one garlic clove. Mix thoroughly to get a smooth sauce.
  2. Prepare fresh veggies and herbs. Halve the tomatoes. Slice 1/2 of large cucumber lenghtwise and remove seeds; cut the cucumber into 0.5 cm cubes. Finely chop parsley, coriander and mint.
  3. Rinse 2 medium courgettes and cut them at an angle into 0.5 cm slices. Put them into a large bowl and add 2 tbsp olive oil. Season with 2 generous pinches of salt and freshly ground black pepper. Mix the contents of the bowl through so the olive covers the vegetables and spices are well distributed.
  4. Heat up a cast iron griddle, place courgette slices in it and grill them for two minutes on each side to get visible marks. Take the slices out onto a plate. Grill the courgette in two or three batches.
  5. Meanwhile, prepare couscous according to package instructions, using hot stock instead of water. Season couscous with salt and black pepper when done.
  6. Put spring onions into the bowl you season courgette in. Cover them with grease that remained in the bottom. Put spring onions onto the hot griddle and grill them for 2 minutes on each side. Transfer the onions onto a chopping board. Cut the white ends into 2 cm pieces; keep the green parts and use them for decoration.
  7. Toss pine nuts onto a heated pan and roast them, stirring constantly, for one or two minutes. Ready nuts should be golden and release a nutty aroma. Take them off heat and transfer into a separate bowl.
  8. Assemble the salad. Into a large bowl add couscous, tomatoes, cucumber, grilled courgette, white parts of spring onions and three generous tablespoons of dressing. Add in 3/4 of chopped parsley, 2 handfuls coriander and 2 handfuls mint. Mix the contents of the bowl gently.
  9. Decorate the top of the salad with green parts of spring onions, pour some extra dressing on top as well as remaining chopped herbs. Sprinkle with pine nuts. Serve warm or cold.
  10. Enjoy!

Approximate nutritional value

100 g
  • 118 kcal
  • Carbs: 14 g 
  • Fat: 5 g
  • Protein: 3 g
  • Fibre: 2 g

1 serving (recipe makes 6 servings)

  • 203 kcal
  • Carbs: 24 g 
  • Fat: 9 g
  • Protein: 6 g
  • Fibre: 3 g

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