Herbed Couscous With Grilled Zucchini, A Recipe by Sincerely V
This week we decided to team up with one of our partners, the amazing mind behind Power Plant and Sincerely V, to bring you a deliciously healthy plant-based recipe that highlights some of the lovely ingredients we have available to us. This beautiful and refreshing dish is just perfect for the hot weather we’re experiencing these days. And to top it off, it’s incredibly simple to prepare too.
Victoria, originally from Russia, moved to Egypt in 2003 with her two children. Her quest for healthy eating led her down a path of nutritional trial and error; trying to find the best foods and ingredients can be extremely confusing these days, especially with all the trends that come and go.
In 2018, Victoria obtained her certification as a Health Coach and Plant-Based Nutritionist, and now runs her popular cafe in CSA, Power Plant. Through the café and her blog, Sincerely V, she raises awareness on the positive impact plant-based diets can have, not only on our own health, but on the health of our planet. Victoria’s menu and recipes are a wonderful example of clean, wholesome food that is as tasty as it is healthy. Next time you’re in the neighbourhood, make sure to pass by and try some of her delicious treats if you haven’t already!
Herbed Couscous With Grilled Zucchini
Serves 2
1 cup couscous
2 cups boiling water
sea salt, pepper
1/2 can chickpeas
1 cup mixed herbs (mint, coriander, dill)
1 spear spring onion
2 medium zucchini
1 handful arugula
cherry tomatoes
1 tbs herbed dressing
3 tbs olive oil
2 tbs Hummus to serve
juice of 1 lemon
Method:
Place the couscous in a deep bowl, season with salt and pepper, add boiling water. Cover it and let it stand while you prepare the rest.
Preheat the oven to 190C. Drain and rinse the chickpeas, season it with sea salt and pepper, add 1 tsp of olive oil, toss it well, spread it on the baking tray and roast it in the oven for 10-15 minutes.
Chop all the herbs and spring onions finely.
With a fork, fluff the couscous, add 1 tbs olive oil, herbs and lemon juice, mixing well. Adjust the seasoning to taste.
Slice the zucchini lengthways into 1/2 cm slices. Season it with sea salt and pepper and rub it with 1 tsp of olive oil. Grill using a hot griddle or a nonstick pan.
Mix the arugula and cherry tomatoes with the dressing .
To arrange the plates, divide the couscous and salad greens into two bowls or plates. Add chickpeas to the couscous and top it with grilled zucchini. Add a big dollop of hummus on the side and enjoy!
Head over to Sincerely V for more plant-based recipes.