Courgette and Mint Salad
2 courgettes, cut in ribbons
Calorie controlled cooking spray
75g wholewheat couscous, soaked in boiling water, as per packet instructions
A small bunch of fresh mint, chopped roughly
A small bunch of fresh parsley, chopped roughly
3 spring onions, sliced finely
2 green peppers, deseeded and diced
200g cherry tomatoes, quartered
Juice of 1 lemon
1 tablespoon of olive oil
2 tablespoons of pomegranate seeds
Salt and freshly ground pepper
1. Mist the courgette slices with cooking spray and heat a griddle pan to hot. Griddle until lightly charred, then set aside to cool.
2. Fork the soaked couscous to fluff it up, then add the herbs, spring onions, peppers and tomatoes and toss well.
3. Mix the lemon juice with the olive oil and some seasoning. Pour over the couscous and mix through. Add the griddled courgettes and serve with the pomegranate seeds on top.