2 zucchini, peeled into ribbons (a mandoline is ideal)
2 tbsp extra virgin olive oil, plus extra to brush
200 g couscous
zest and juice 1 lemon
2 tbsp tahini
1 garlic clove, crushed
4 tomatoes, roughly chopped
200 g pack feta, crumbled
1 small pack mint, leaves picked
1 small pack parsley, leaves picked
1 red chilli, deseeded and sliced
- Brush a chargrill pan with a little of the oil and place on a high heat, then grill the zucchini in batches for 2-3 mins on each side until charred and cooked through. Keep warm and set aside.
- Meanwhile, put the couscous in a heatproof bowl and pour over boiling water to just cover. Cover with cling film and stand for 5 mins.
- Mix the lemon zest and juice, oil, tahini and garlic, and season to taste. Fluff the prepared couscous and season. Spoon onto a large serving platter and scatter over the zucchini, tomatoes, feta, herbs and chilli. Drizzle over the dressing.