Herbed Couscous with Grilled Zucchini

Couscous is a little savior for instances when you come domestic late at the quiet of the week. When you run out of all the leftovers and any organized grains and foods in the fridge. It’s geared up in minutes and you can taste it with any herbs and spices you like. There are additionally all types of couscous you can discover now, total grain and even quinoa couscous. So I do revel in it sometimes. Alternatively, you can use quinoa, millet, or pearled barley. Also if you don’t have the time to roast chickpeas you can simply season them and add them to the salad besides roasting.

Herbed Couscous with Grilled Zucchini

INGREDIENTS

• 1cup couscous

• 2cups boiling water

• sea salt, pepper

• 1/2can chickpeas

• 1cup blended herbs (mint, coriander, dill)

• 1 spear spring onion

• 2 medium zucchini

• handful arugula

• cherry tomatoes

• 1tbs herbed dressing

• 3tbs olive oil

• 2tbs Hummus to serve

• juice of 1 lemon

METHOD

1. Place the couscous in a deep bowl, season with salt and pepper, add boiling water. Cover it and let it stand whilst you put together the rest.
2. Preheat the oven to 190C. Drain and rinse the chickpeas, season it with sea salt and pepper, add 1tsp of olive oil, toss it well, unfold it on the baking tray, and roast it in the oven for 10, 15 minutes.
3. Chop all the herbs and spring onions finely.
4. With the fork fluff the couscous, add 1tbs olive oil, herbs, and lemon juice mixing well. Adjust the seasoning to taste.
5. Slice the zucchini lengthways into 1/2cm thick slices. Season it with sea salt and pepper and rub it with 1tsp of olive oil. Grill it on a warm griddle or a nonstick pan.
6. Mix the arugula and cherry tomatoes with the dressing.
7. To prepare the plates, divide the couscous and salad veggies into two bowls or plates. Add chickpeas to the couscous and pinnacle it with grilled zucchini. Add a large dollop of hummus on the side.