Couscous with Yellow Courgettes and Peas Recipe

Click to rate
(54 ratings)
Sending your rating
  • Vegetarian
serves: 4 to 6

Whether you’re entertaining guests with a barbecue, taking something tasty to a buffet or just need something to go with your week night dinner, give this colourful dish a try for a real summer treat.

This courgette recipe includes plenty of bright veggies to help you on your way to five-a-day; including lovely green beans, fresh peas along with onions and garlic.

Green beans are packed with different vitamins like vitamin A and vitamin C, along with calcium and iron, while fresh peas are a great source of dietary fibre, as well as vitamin K. Courgettes are also a great source of vitamin K and Vitamin C.

The couscous in this dish provides a hit of carbs that will keep you feeling full all afternoon – so it’s a great make ahead option to take for your packed lunches too.

With mint, lemon and garlic to flavour this dish, it’s a really tasty treat to try in the summer.



  • 450g (1lb) couscous
  • 150g (5oz) green beans, topped and tailed
  • 125g (4½oz) fresh peas
  • 2 yellow courgettes, roughly chopped
  • 2 garlic cloves, crushed
  • 3 spring onions, chopped
  • handful fresh mint, chopped
  • 2tbsp olive oil
  • juice and zest 2 lemons


  • In a large bowl, cover the couscous with boiling water. Leave for 10 minutes, then fluff up the grains with a fork. Allow to cool.

  • Blanch the beans, peas and courgettes in boiling water for 3 minutes. Drain, and add the vegetables to the couscous.

  • Stir in the garlic, spring onions, mint, olive oil, and the lemon juice and zest, and season.

  • Spoon into a serving bowl and chill. Serve garnished with courgette flowers.

Click to rate
(54 ratings)
Sending your rating

Latest Recipes

Explore More

Most Popular