A warm, wholesome salad with tender couscous, chargrilled zucchini and a fresh lemon and olive oil dressing.
- 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
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.
- 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.
- 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.
- 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.
- For the dressing, whisk all the ingredients together and season to taste.
- 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.