Charred Courgettes in Tomato Yoghurt Sauce

Trim and quarter the courgettes lengthways. 

Heat a frying pan on medium heat (no oil). Once hot, add the flaked almonds and dry-fry, stirring regularly, until lightly toasted, 3-4 mins. TIP: Watch them like a hawk as they can burn easily. 

Once toasted, transfer to a small bowl and pop the pan on high heat (no oil).

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.