Tangy Couscous Salad
Possibly the only good thing about yesterday's culinary cockup was the fact that the recipe included courgettes, which meant today I had leftover courgette. Which in my kitchen means I get to use another of my favourite new recipes
Tangy Couscous Salad
Ingredients
300g couscous or bulghar wheat
vegetable stock
2 courgettes
1 tbsp olive oil
100g feta cheese , crumbled
juice 1 lemon
Method
Cook the couscous or bulghar wheat in vegetable stock according to pack instructions. Trim the ends off the courgettes, then cut into slices.
Heat a griddle pan or grill. Drizzle the courgette slices with oil, then season. Cook for 2 mins, then turn over and cook 1-2 mins more until softened and golden brown. Tip into a large bowl along with the cooked couscous or bulghar wheat, then mix through the remaining ingredients. Serve at room temperature.
It's quick, easy, filling and tasty. And as it's a room temperature meal, I can make far too much, stick it in a tupperware pot and take the leftovers to work tomorrow. And spend all morning trying not to pick at it because its just that freaking tempting!
Tangy Couscous Salad
Ingredients
300g couscous or bulghar wheat
vegetable stock
2 courgettes
1 tbsp olive oil
100g feta cheese , crumbled
juice 1 lemon
Method
Cook the couscous or bulghar wheat in vegetable stock according to pack instructions. Trim the ends off the courgettes, then cut into slices.
Heat a griddle pan or grill. Drizzle the courgette slices with oil, then season. Cook for 2 mins, then turn over and cook 1-2 mins more until softened and golden brown. Tip into a large bowl along with the cooked couscous or bulghar wheat, then mix through the remaining ingredients. Serve at room temperature.
It's quick, easy, filling and tasty. And as it's a room temperature meal, I can make far too much, stick it in a tupperware pot and take the leftovers to work tomorrow. And spend all morning trying not to pick at it because its just that freaking tempting!