Jazz up this versatile grain with coriander, dill and mint, plus lots of grated greens, storecupboard chickpeas and rocket
Prep:20 mins
Serves 6
2 onions, sliced2 tbsp olive oil2 courgettes, grated300g couscous400g can chickpea, drained600ml vegetable or chicken stockjuice 2 lemons6 spring onions, slicedsmall bunch mintsmall bunch coriandersmall bunch dillhandful rocket, chopped
STEP 1Gently fry the onions in the oil until softened, then turn up the heat and fry until golden and crisping. Set aside. Mix the courgettes, couscous and chickpeas in a bowl. Pour over the hot stock, cover with cling film and set aside for at least 15 mins.STEP 2Discard the mint stalks, then roughly chop the leaves with the coriander and dill. Fork through the couscous to break it up, then stir in the lemon juice, fried onions, spring onions, herbs and rocket with some seasoning. Serve at room temperature with the chicken (see ‘goes well with’).
