Grilled Zucchini
Roasted Tomato Couscous & Feta

Jun 15, 2018

Summer recipes should be easy, they should require minimal prep and as little oven or stovetop time as possible all the while providing as much enjoyment as possible. I should know, I’m nearing the end of this pregnancy and it’s becoming gradually less fun to toil in the kitchen over complicated recipes, not to mention my tolerance for heat is gradually diminishing.

Considering that it took me under 10 minutes to char-grill the zucchinis while the tomatoes were roasting and the couscous was absorbing the water, I declare this recipe Summer-friendly and quite delicious, by the way! If you want to make this vegan or dairy-free, just omit the feta or use a nice firm tofu.

Grilled Zucchini with Roasted Tomato Couscous & Feta

Generously Serves Two

Two zucchini, washed and ends trimmed

150g/1 cup cherry tomatoes, halved

1 garlic clove, peeled and crushed

125g/½ cup couscous

1 tsp sweet paprika powder

250ml/1 cup boiling water

4 Tbsp olive oil plus more to serve

Salt and pepper

100g/2/3 cup feta cheese, crumbled

Half a handful of parsley leaves, chopped

Preheat oven to 160C/320F. Place halved cherry tomatoes in an oven proof dish and toss with 2 Tbsp olive oil and the garlic clove. Roast in the oven for about 20-25 minutes, until the tomatoes have broken down. Toss the pan in the oven once or twice during baking time.

Place the couscous in a medium bowl, add ½ tsp fine salt and 1 tsp sweet paprika powder and mix with a teaspoon. Add hot water over the couscous, then cover with a plate. Set aside for 12 minutes, then remove the plate and fluff the couscous with a fork and leave to cool slightly.

Slice the zucchini lengthwise into 1 cm/o.4 in. planks. Brush both sides of the zucchini planks with olive oil and sprinkle with salt and pepper. Preheat a grill pan over medium heat and once hot, place the zucchini planks and grill for 3-4 minutes on each side or until char marks appear.

Transfer zucchini planks onto plates, top with couscous, roasted tomatoes, crumbled feta and parsley, then drizzle with a little olive oil. Add salt and pepper, according to your taste and eat at once!

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