A warm, wholesome salad with tender couscous, chargrilled zucchini and a fresh lemon and olive oil dressing.






Skill level

Average: 4 (27 votes)


  • 300 g (2 cups) pearl couscous
  • 1 litre vegetable stock
  • 300 g (2 cups) fresh or frozen peas
  • 4 zucchini, cut into 1-cm rounds on the diagonal
  • extra-virgin olive oil, for drizzling
  • sea salt and black pepper
  • handful dill, mint or parsley (or all 3), roughly chopped
  • ½ lemon, juice
  • 1 spring onion, finely chopped


  • 100 g preserved lemon rind, finely chopped
  • 1 small garlic clove, grated
  • 60 ml (¼ cup) extra-virgin olive oil

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


  1. Place the couscous and stock in a saucepan over medium-high heat. Bring to the boil, then reduce the heat to low and simmer for about 8-10 minutes or until tender. Drain and refresh under cold water. Drain again and place in a bowl.
  2. Meanwhile, bring a small saucepan of salted water to the boil. Add the peas and cook for 30 seconds for frozen peas, or 1-2 minutes for fresh peas. Drain, refresh under cold running water and drain again.
  3. Heat a chargrill pan or frying pan over medium-high heat. When hot, add drizzle of olive oil. Working in batches, add the zucchini rounds, season to taste and cook for 2 minutes on each side or until charred. Transfer the cooked zucchini in a colander to drain off any excess moisture.
  4. For the dressing, whisk all the ingredients together and season to taste.
  5. To serve, add the peas and preserved lemon dressing to the couscous. Season and stir to combine well. Transfer to a large serving plate and scatter the grilled zucchini and herbs over the top. Dress with a few good glugs of extra-virgin olive oil and lemon juice and garnish with the finely chopped spring onion. If you like, you can also toss everything together in a bowl before serving.


Adam Liaw cooks, laughs, and explores culture with some of Australia's most beloved in The Cook Up With Adam Liaw.

Photography by Adam Liaw.