A fresh desigh from Hugh Fearnley-Whittingstall for you to try at home!
Put the couscous in a bowl and pour over enough boiling water to cover the couscous by about 1cm, put a plate over the bowl and leave to one side.
When the couscous has absorbed all the water add a good glug of olive oil, the zest and juice of a lemon, gently stir the couscous with a fork to fluff it up and coat in the oil and lemon.
Heat a tablespoon of oil in a frying pan and when hot add the courgettes and spring onions, gently cook until softened and have a little colour. Add the garlic and fry for a further minute or two. Add the courgette mix to the couscous, along with the tomatoes, herbs and some seasoning. Stir to combine.
Heat another tablespoon or so of olive oil in a frying pan, when hot add the monkey nuts. Gently cook the nuts for a few minutes, stirring them around to get an even colour, when golden remove from the pan and sprinkle over the couscous.
Nutritional analysis per serving (6 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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