160ml boiling water
80g couscous (wholemeal if possible)
125g packet baby courgettes (or use 1 courgette)
250g green beans
15g fresh flat-leaf parsley
15g snipped fresh chives
100g feta cheese
1 red chilli (optional)
1 teaspoon rapeseed oil (5g)
50g baby spinach leaves
salt (optional) and freshly ground black pepper
- Pour the boiling water over the couscous. Cover with cling film and set aside for 5 minutes.
- Using a vegetable peeler, shave the baby courgettes into ribbons. Trim down the green beans, then cut in half. Place the green beans in a steamer and season lightly with salt (optional). Steam the green beans for 2 minutes, then add the courgettes and steam for another 1 minute.
- Strip the leaves from the parsley and finely chop. Snip the chives into small pieces. Crumble the feta and cut the lemon in half, then cut one half into wedges. Cut the red chilli in half (optional) then remove the seeds and finely chop.
- Fluff up the couscous with a fork and fold in enough lemon juice to taste along with the herbs and oil and then gently fold in the steamed vegetables with the feta cheese, spinach leaves and chilli (optional). Season with pepper.
- Arrange Emily’s vegetable couscous in bowls and add a lemon wedge to each one to serve.
This can be made in advance and put in an airtight container in the fridge within 2 hours of cooking for up to 3 days. Only reheat once when ready to eat in a microwave or a saucepan over a gentle heat. It could also be served cold packed into a lunchbox. If transporting bring cutlery with you.