Mains · 4 Ingredients
Zucchini Lemon Couscous
Just four principal ingredients for a satisfying vegan dish.
Ingredients
Servings
3
Quantities are approximate and adjust automatically.
Method
- Dice the washed zucchini into small pieces. Wash the lemon, grate some zest and squeeze the juice.
- Bring stock to a boil. Pour over couscous, cover and stand for about 5 minutes or as directed; fluff with a fork.
- Steam-fry zucchini with a splash of water for 5–7 minutes until tender but not watery. Drain excess liquid if necessary.
- Mix couscous with zucchini, lemon zest and some juice. If too dry, add a tablespoon of warm water.
- 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.
- This recipe uses four listed main ingredients. Measure all four first; a little cooking water, if needed, only adjusts texture.
- 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.