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.
Ingredients
- 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
Method
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.
