This Middle Eastern dish is bursting with spices and fresh herbs. Serve it as an accompaniment to roasted or barbecued meat, or enjoy it alone in a bowl with some warmed pitta bread.


  • 1 tin tomatoes, drained

  • 2 courgette, cut into ½ cm cubes

  • 100 ml olive oil

  • 1 tbsp sultanas

  • ¼ bunch spring onion

  • ¼ bunch coriander

  • ¼ bunch mint

  • 1 tbsp ground cumin

  • 1 tbsp curry powder

  • 1 lemon

  • 1 tbsp Greek yoghurt

  • 1 tbsp toasted almonds


  • 1.

    Heat the olive oil in a pan and fry the cougrette for 2 mins. Add the spices  quickly followed by the tomatoes and sultanas. Cook for 1 minute.

  • 2.

    Season and add lemon juice.

  • 3.

    Finish with spring onion and chopped herbs.

  • 4.

    Serve in a bowl with spoon of yoghurt on top and sprinkle with almonds.

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