A fresh desigh from Hugh Fearnley-Whittingstall for you to try at home!


  • 100g couscous

  • Olive oil

  • Zest and juice of 1 lemon

  • 2-3 small courgettes, sliced

  • Bunch of spring onions, sliced

  • 1 clove garlic, very thinly sliced

  • 100g cherry tomatoes, roughly chopped

  • Mint and parsley, chopped together

  • Salt and freshly ground black pepper

  • Couple of handfuls of monkey puzzle nuts (hazelnuts or pine nuts with do too)


  • 1.

    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.

  • 2.

    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.

  • 3.

    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.

  • 4.

    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 information

Nutritional analysis per serving (6 servings)

  • Energy 162kj
  • Fat Total 8g
  • Saturated Fat 0g
  • Protein 4g
  • Carbohydrate 19g
  • Sugar 2g
  • Sodium 286mg

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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