Quick & Easy

Zucchini with pumpkin and couscous

A colourful and fragrant couscous dish with grilled zucchini and spiced pumpkin.
zucchini with pumpkin and couscous



1.Make preserved lemon yoghurt. Combine ingredients in small bowl.
2.Combine couscous with the water and juice in large heatproof bowl, cover; stand about 5 minutes or until liquid is absorbed, fluffing with fork occasionally.
3.Heat oil in large saucepan; cook nuts, stirring, until browned lightly. Add garlic, onion and spices; cook, stirring, until onion softens. Add capsicum and pumpkin; cook, stirring, until pumpkin is just tender. Stir in couscous and parsley.
4.Meanwhile, cook zucchini on heated oiled barbecue until just tender.
5.Serve zucchini topped with couscous and drizzled with yoghurt.

Preserved lemon is a North African specialty; lemons are quartered and preserved in salt and lemon juice. To use, remove and discard pulp, squeeze juice from rind, rinse well; slice rind thinly. Sold in jars or singly by delicatessens; store under refrigeration once opened.


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