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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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.


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  • Yum, I’ve just bought a bag of dried sour cherries but would never have thought to put them into couscous! And I love vegetarian lasagna – prefer it over the meat variety most times!

  • Y

    Love grilled zucchini, and that couscous sounds great! My mom always made lasagne with a slightly crunchy top layer. Don’t know if this was deliberate, but I actually loved it that way.

  • I’ll have to get myself some dried sour cherries. I’ve never seen them before. They’d go well in a pilaf or biryani I think.

    I’ve been getting into grilled zucchini this week with felafel. It’s so much yummier than boiled ones.

  • What a lovely combination of sour cherries with the couscous!! I have never tried sour cherries before with couscous, but I have tried dried cranberries! I just love this dish! But I will have to wait until summer for those courgettes!!

  • A great idea Christie, especially during this humid weather! Love the idea of the sour cherries in the cous cous.

  • Sour cherries are so delicious but I’ve never seen them with couscous. Nice combination!

  • I like the presentation of the dish :)

    Dried fruit tends to work well with couscous so I’m not surprised about the selection. I can only imagine how nice it would have been.

  • Yum! Ya know, I’ve been thinking about couscous for the last week for some reason. Can’t wait to try this!


  • i love your presentation and since i’m a big fan of, as we call it here, courgettes and could live off couscous for the rest of my life, this dish is just perfect! :) x

  • ditto the above re sour cherries & couscous. and thumbs up on the deli roasted veges tip. i love doing that. it saves so much time!

  • Sour cherry couscous sounds so delicious! I’ve been using a lot of mograbiah (giant couscous) lately. I’m going to add in sour cherries next time I make it. Thanks for the recipe :-)

  • Fun and different! I love dried cherries and actually have some in my cabinet. Thanks for the great dinner idea.

  • Oh yum ~ this totally appeals to my sense of eating light at the moment, despite how chilly it still is up here in the northern hemisphere. Spring must be on it’s way!

  • Beautiful presentation. Love the zucchini sliced that way.

  • that looks so appealing to the eye…if it tastes half as good as it looks, it’s a winner!

  • That dish looks wholesome, clean, and refreshing… perfect meal really! And wonderful presentation!

  • Mmmm I can’t wait till summer rolls around up here so I can start having meals more like this.

  • Sorry for the delay on my replies guys…
    @Helen – Wow, such good timing! I hope you try them in this couscous dish, they add a delicious sweet / sourness.
    @Y – Wish you’d been here to eat all the crunchy tops that were left on the plate… :)
    @Arwen – Yes! Sour cherries would be fabulous in a pilaf. Also, you’re right, grilling zucchinis gives them so much more flavour than boiling. Plus a better texture.
    @Sophie – I think it would work with cranberries too – yummy!
    @Peter G – Exactly how this was born – didn’t want to turn on the oven ;)
    @Lorraine – Thanks darling! Try it, I think you’ll like it.
    @Simon – Yes, that’s what I thought! If you can put sultanas and dried apricots in couscous (Moroccan style), then why not cherries? And it really worked!
    @Hungry Mouse – Let me know if you like it!
    @Diva – Glad to hear it! Thanks for the presentation compliment, I tried a few different things before deciding on that way :P
    @Shez – So glad you read the tip! It’s lovely to make grilled vegies yourself, but sometimes life gets in the way :)
    @Hedonistic Hostess – I’ve never tried giant couscous, I’ll have to get my hands on some.
    @Lisa – You’re welcome! I hope you enjoy it.
    @Emily – Fingers crossed Spring is upon you quickly! This dish is lovely when it’s warm outside.
    @Tracy – Thanks! I used a very sharp knife, but it works well with a vegetable peeler too.
    @One Shot Beyond – Thank you – It tastes great! Hope you give it a go.
    @Jesse – Wholesome – good word! Yes, you feel very virtuous eating this :)
    @Marc – I’m sending some sunshine your way!

  • Beautifully plated, simple and delicious.

  • Mmm tasty – perfect for Street Fighter lunch!

  • hm sour cherry cous cous who woulda thought of that :)

  • Just added this one to my vegan recipes list.

    Looks amazing


  • I have not had sour cherries before.. what a great looking recipe! I have everything except the cherries.. wonder if i can substitute it with anything… well then it won’t be same i guess..

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  • I really love the flavors going on here. Especially the cherries! How cool is that?! I’ve been trying to eat a little more veggies, less meat too. Chickpeas are my new favorite ingredient to cook with :).

  • Wow! Just fabulous! I’ll try this. And someone taught me to make zucchini carpaccio, just thinly sliced (with a vegetable peeler) fresh, uncooked zucchini, spread on a plate, drizzled with good quality olive oil, a grind of pepper and a shake of salt. This dish is simple and quick and oh so delicious. And cool for a summer salad, maybe next to that fabulous cherry couscous? Cheers!

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