Name: Zucchini with pumpkin and couscous
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1/2 cup (100g) couscous; 1/2 cup (125ml) boiling water; 2 tablespoon lemon juice; 2 teaspoon olive oil; 1/4 cup (40g) pine nuts; 1 clove garlic, crushed; 1/2 small red onion (50g), chopped finely; 1 teaspoon smoked paprika; 1/2 teaspoon ground cumin; 1/2 teaspoon cayenne pepper; 1/2 red capsicum (75g), chopped finely; 200 gram piece pumpkin, chopped finely; 2 tablespoon finely chopped fresh flat-leaf parsley; 6 zucchini (720g), halved lengthways; 1/2 cup (140g) greek-style yoghurt; 2 tablespoon finely chopped preserved lemon; 2 tablespoon water

Ingredients

1/2 cup (100g) couscous

1/2 cup (125ml) boiling water

2 tablespoon lemon juice

2 teaspoon olive oil

1/4 cup (40g) pine nuts

1 clove garlic, crushed

1/2 small red onion (50g), chopped finely

1 teaspoon smoked paprika

1/2 teaspoon ground cumin

1/2 teaspoon cayenne pepper

1/2 red capsicum (75g), chopped finely

200 gram piece pumpkin, chopped finely

2 tablespoon finely chopped fresh flat-leaf parsley

6 zucchini (720g), halved lengthways

1/2 cup (140g) greek-style yoghurt

2 tablespoon finely chopped preserved lemon

2 tablespoon water

Method

1.Make preserved lemon yoghurt. Combine ingredients in small bowl.

2.Combine couscous with the water and juice in large heatproof bowl, cover; stand about 5 minutes or until liquid is absorbed, fluffing with fork occasionally.

3.Heat oil in large saucepan; cook nuts, stirring, until browned lightly. Add garlic, onion and spices; cook, stirring, until onion softens. Add capsicum and pumpkin; cook, stirring, until pumpkin is just tender. Stir in couscous and parsley.

4.Meanwhile, cook zucchini on heated oiled barbecue until just tender.

5.Serve zucchini topped with couscous and drizzled with yoghurt.

Preserved lemon is a North African specialty; lemons are quartered and preserved in salt and lemon juice. To use, remove and discard pulp, squeeze juice from rind, rinse well; slice rind thinly. Sold in jars or singly by delicatessens; store under refrigeration once opened.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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