Mains · Summer
Lemon Couscous with Zucchini and Chickpeas
Bright summer flavours with seasonal vegetables and fruit.
Ingredients
Servings
3
Quantities are approximate and adjust automatically.
Method
- Cook the grain or prepare the couscous according to the pack, using the listed vegetable stock.
- Wash and chop the vegetables, then sauté them in a little oil or water for 5–8 minutes.
- Use cooked legumes; combine everything and warm gently for 2–3 minutes.
- Fold in the herbs, lemon and remaining seasonings, then serve warm.
- Before serving, check: Taste several grains at the stated time. There should be no hard, chalky centre. If the pot is dry, add a splash of hot water.
Beginner-friendly tips
Read these three practical tips before cooking. Check how the food looks and feels, not just the clock.
- Check cooking time and liquid ratio on your specific rice, buckwheat or barley packet, because varieties differ.
- Taste several grains at the stated time. There should be no hard, chalky centre. If the pot is dry, add a splash of hot water.
- Rest cooked grains covered for a few minutes, then fluff with a fork. Avoid excessive stirring if you want separate grains.
Tip
Adjust seasonings to taste and check ingredients are fully cooked before serving.
Editorial recipe; not kitchen-tested.