Rustle up our simple weeknight supper in 25 minutes. The courgettes and couscous require minimal prep, and mint, chilli, garlic and lemon combine to create a punchy dressing
Prep:10 mins
Serves 2
100g pearl couscous1 tbsp olive oil400g courgettes, roughly chopped½ red onion, sliced1 red chilli (deseeded if you prefer less heat), finely chopped2 garlic cloves, finely sliced10g mint, leaves picked and finely chopped, plus a few whole to serve½ lemon, juiced1 tbsp honey50g light Greek-style salad cheese
STEP 1Cook the couscous following pack instructions, then drain and set aside. Meanwhile, heat the oil in a frying pan over a medium-high heat. Tip in the courgettes and onion and fry, stirring occasionally, until browned and softened, about 8-10 mins. Stir in the chilli and garlic and cook for a further 2-3 mins until fragrant.STEP 2Remove from the heat and stir through the chopped mint, lemon juice, honey and seasoning. Divide the couscous between plates, top with the courgette mix, crumble over the cheese and scatter with the whole mint leaves to serve.
