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.
Would love a vote if you get a chance. Go on, I’ll be your best friend….
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.