Zucchini with sour cherry couscous26

Posted on March 8, 2009 by ChristieDinner Time, Vegan, Vegetarian


[Grilled zucchini with sour cherry couscous]

Nice and light with a bit of zest

This is the kind of meal I eat when it’s really hot and I don’t want to use the oven or I’ve over indulged and need something light.

I’ve actually been eating a lot more vegetarian meals lately and feeling much better for it; lots of tofu, chickpeas and lentils.

In fact my two sisters came over today for a cooking lesson and we made a delicious vegetarian lasagna with butternut squash, lentils, cauliflower and marrow. Unfortunately we forgot to cover the top with foil and the cheese browned a little too much.

This made the top a bit too crunchy and the bechamel sauce dried up too. Next time we’ll make double the amount of bechamel sauce – I love a nice thick and velvety layer on top.

We’re going to try again in two weeks time and I’ll endeavour to remember to take some photos to show you.

Meanwhile, enjoy this healthy dish, Christie x

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RECIPE

Grilled zucchini with sour cherry couscous
serves 4 as a light meal

2 large zucchini
2 tablespoons olive oil
1 1/2 cups couscous
1/2 cup dried sour cherries
1/2 lemon, juice and zest
2 tablespoons olive oil, extra
1/4 cup flat leaf parsley, leaves only, roughly chopped

1. Thinly slice the zucchini length ways into strips with a sharp knife or vegetable peeler. Cook on a griddle pan or BBQ for 2 minutes each side or until tender then transfer to a plate and drizzle with good quality olive oil. Season with salt and pepper and keep warm.

2. Place the couscous in a medium heatproof bowl and add one cup of boiling water, a handful of dried sour cherries, the juice and zest of half a lemon and stir.

3. Cover with a clean tea towel and let it sit on the bench, covered, for 10 minutes until all the liquid has been soaked up. Fluff with a fork and add a tablespoon of olive oil, a handful of chopped flat leaf parsley, season with salt and pepper and stir to combine. Serve with the zucchini strips.

Fig&Cherry TASTY TIP: If you’re short on time use grilled veggies in a jar or from the deli counter instead of grilling the zucchini yourself. You can also substitute the dried sour cherries for currants or dried apricots if you prefer.

LOOKING FOR MORE VEGETARIAN RECIPES? TRY THESE:

Chilli jam potato spoons (GF, V, VG)
Roasted baby eggplants w/ mustard vinaigrette (GF, V, VG)
Organic beetroot dip (V,GF)

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