Charred Courgettes in Tomato Yoghurt Sauce
with Zhoug Couscous, Flaked Almonds and Roasted Peppers
- Cereals containing gluten
- Wheat
- Milk
- Almonds
- Nuts
- May contain traces of allergens
- Celery
- Soya
- Pecan Nuts
- Sesame
- Hazelnuts
- Pistachio nuts
- Cashew nuts
- Nuts
- Almonds
- Peanut
- Macadamia Nuts
- Brazil nuts
Ingredients
125 grams
Baby Plum Tomatoes
1 unit(s)
Garlic Clove
2 unit(s)
Courgette
(May contain traces of: Celery)
1 unit(s)
Bell Pepper
1 sachet(s)
Roasted Spice and Herb Blend
120 grams
Couscous
(Contains: Cereals containing gluten, Wheat May contain traces of: Soya)
10 grams
Vegetable Stock Paste
1 bunch(es)
Flat Leaf Parsley
50 grams
Zhoug Style Paste
75 grams
Greek Style Natural Yoghurt
(Contains: Milk)
15 grams
Toasted Flaked Almonds
(Contains: Almonds, Nuts May contain traces of: Pecan Nuts, Sesame, Hazelnuts, Pistachio nuts, Cashew nuts, Nuts, Almonds, Peanut, Macadamia Nuts, Brazil nuts)
Not included in your delivery
10 grams
Butter
240 milliliter(s)
Boiled Water for the Couscous
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7. Boil a full kettle.
Halve the tomatoes. Peel and grate the garlic (or use a garlic press).
Pop the tomatoes and garlic onto a piece of foil with the butter (see pantry for amount), then season with salt and pepper. Fold the foil, sealing on all sides to create a parcel.
When the oven is hot, roast on the bottom shelf until softened, 20-25 mins.
Trim and quarter the courgettes lengthways.
Heat a frying pan on high heat (no oil). Once hot, add the courgette and cook on both cut sides until charred, 3-4 mins each side. Turn only every couple of mins - this will result in the courgette picking up some char marks.
Meanwhile, halve the pepper and discard the core and seeds. Slice into thin strips.
Transfer the charred courgettes to another baking tray and pop the peppers alongside. TIP: Use two baking trays if necessary.
Drizzle the veg with some oil and sprinkle over the roasted spice and herb blend. Season with salt and pepper, then toss to coat.
Roast on the top shelf of your oven until softened, 12-14 mins.
While everything's in the oven, put the couscous in a bowl.
Pour in the boiled water for the couscous (see pantry for amount), stir in the veg stock paste, then cover tightly with cling film.
Leave to the side for 10 mins or until almost ready to serve.
Meanwhile, roughly chop the parsley (stalks and all).
Once the tomatoes have roasted, open the foil to let the steam out and set aside for a few mins.
When the couscous is ready, fluff it up with a fork.
Stir through the zhoug style paste, roasted peppers and three quarters of the parsley.
Just before serving, transfer the garlic and roasted tomatoes to another bowl. Squish the tomatoes and stir through the yoghurt, then season with salt and pepper.
Share the couscous into your bowls and top with the charred courgettes, then drizzle over the tomato yoghurt sauce.
Scatter with the flaked almonds and remaining parsley to finish.
Enjoy!
