Zucchini with pumpkin and couscous

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

  • 40 mins cooking
  • Serves 4
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Zucchini with pumpkin and couscous
  • 1/2 cup (100g) couscous
  • 1/2 cup (125ml) boiling water
  • 2 tablespoon lemon juice
  • 2 teaspoon olive oil
  • 1/4 cup (40g) pine nuts
  • 1 clove garlic, crushed
  • 1/2 small red onion (50g), chopped finely
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon cayenne pepper
  • 1/2 red capsicum (75g), chopped finely
  • 200 gram piece pumpkin, chopped finely
  • 2 tablespoon finely chopped fresh flat-leaf parsley
  • 6 zucchini (720g), halved lengthways
  • 1/2 cup (140g) greek-style yoghurt
  • 2 tablespoon finely chopped preserved lemon
  • 2 tablespoon water


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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