- 2 courgettes
- 1 red onion
- 250g baby plum tomatoes
- 75g wholewheat couscous
- A large handful of wild garlic
- 1 lemon
- 25g pine nuts
- 50g rocket
- Sea salt
- 150ml hot water
- 3 tbsp olive oil
- Freshly ground pepper
- Measuring jug
- Large frying or griddle pan
- 1.
Fill your kettle and boil it. Tip the couscous into a large bowl and add a pinch of salt. Pour over 150ml hot water from the kettle. Cover the bowl with a plate and set aside to soak.
- 2.
Meanwhile, trim the courgettes and slice them as thinly as possible lengthways. Peel and thickly slice the red onion. Pour 2 tbsp olive oil into a large bowl and add some salt and pepper. Add the courgettes, red onion and baby plum tomatoes and toss in the oil to coat.
- 3.
Warm a large frying or griddled pan on the heat till it's smoking hot. Add some veg to the pan and cook for 2-3 mins on each side, till softened and lightly charred. Lift out on to a plate and repeat with the remaining veg.
- 4.
When all the veg is cooked, finely chop the wild garlic and pop into a bowl. Zest and juice in the lemon and add 1 tbsp olive oil. Whisk together with a good pinch of salt and pepper.
- 5.
Drain any excess water off the couscous. Roughly chop the rocket and stir it into the couscous. Divide the couscous between a couple of plates and top with the charred veg. Drizzle over the wild garlic dressing and scatter over the pine nuts to serve.
