bohemianwanderer – This roasted courgette and giant couscous salad combines charred vegetables, preserved lemon, fresh herbs and creamy feta for a flavorful and satisfying meal. The courgettes are roasted at high heat with garlic and spices, giving them lightly charred edges and a rich, savory flavor.
The recipe takes around 10 minutes to prepare and 30 minutes to cook, making it a convenient option for a light lunch, side dish or simple dinner. It serves four people.
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Ingredients
- 4 courgettes, trimmed and roughly chopped
- 2 preserved lemons, halved, with the flesh and seeds removed and discarded
- 4 garlic cloves, unpeeled
- 1 heaped tsp ground coriander
- ½ tsp sweet smoked paprika
- Sea salt and black pepper
- Extra-virgin olive oil
- 200g wholewheat giant couscous, rinsed
- ½ x 25g pack flat-leaf parsley, finely chopped
- A few sprigs of mint, leaves picked and finely chopped
- 1 bunch of spring onions, trimmed and finely sliced
- 200g feta
Roast the Courgettes
Preheat the oven to 240C (220C fan)/475F/gas 9. Place the chopped courgettes in a large roasting tray.
Finely chop the preserved lemon peel and add it to the tray along with the unpeeled garlic cloves, ground coriander and sweet smoked paprika. Season generously with salt and black pepper.
Drizzle over two tablespoons of extra-virgin olive oil and toss everything together until the courgettes are evenly coated.
Roast for around 20 minutes, or until the courgettes and other ingredients develop lightly charred edges and become tender. Remove the tray from the oven and allow everything to cool slightly.
Once the garlic is cool enough to handle, squeeze the softened flesh from the skins directly into the juices in the roasting tray. Discard the garlic skins and mix the roasted garlic into the juices.
Prepare the Giant Couscous
While the vegetables are roasting, bring a large pan of salted water to a boil. Add the wholewheat giant couscous and cook for approximately eight minutes, or according to the instructions on the packet.
Drain the couscous thoroughly, then rinse it under cold water to cool it down. Transfer it to a large serving bowl.
Once the roasted courgettes have cooled slightly, add them to the couscous along with all the flavorful juices from the roasting tray.
Add the chopped parsley, mint and spring onions. Toss everything together until the ingredients are evenly distributed.
Taste the salad and adjust the seasoning with additional salt, black pepper or olive oil if needed.
Just before serving, crumble the feta over the top. The creamy cheese provides a salty contrast to the smoky roasted courgettes, fresh herbs and bright preserved lemon.
Serve the salad warm or at room temperature as a light main course or a flavorful side dish.
