Cous Cous with Zucchini, Mint & Chill
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Cous Cous with Zucchini, Mint & Chill
Recipe By Courtney Roulston
Ingredients
¾ cup couscous
⅓ cup (80 ml) Squeaky Gate extra virgin olive oil
sea salt and black pepper to taste
3 green zucchinis, sliced into 3 mm rounds
2 long red chillies
zest and juice of 1 lemon
2 tsp Coles finest maple syrup
1 tsp dijon mustard
½ cup mint, leaves picked
⅓ cup pomegranate seeds
¼ cup pistachio nuts, chopped
Method
Place the couscous into a flat bottom bowl and drizzle with 20 ml of oil. Using clean hands rub the oil all over the couscous so it is coated. Pour ¾ cup boiling water over the couscous and stir until absorbed. Cover with a plate and set aside for 6 - 8 minutes to steam.
Heat a grill pan over a medium-high heat. Drizzle the zucchini with 20 ml of oil and season with salt and pepper.
Grill the zucchini and chilli for 2 minutes, or until just softened, but still holding together. Set aside to cool.
Whisk together the lemon zest, lemon juice, maple syrup, mustard and a pinch of salt and pepper.
Fluff the couscous up with a fork so the grains are all separate. Toss through the zucchini, half the mint and lemon dressing.
Place onto a serving platter and scatter with remaining mint leaves, chilli, pomegranate and pistachio nuts.
