Charred Courgettes in Tomato Yoghurt Sauce
with Zhoug Couscous, Flaked Almonds and Roasted Peppers
Our Charred Courgettes in Tomato Yoghurt Sauce is a delicious veggie option that makes it easy to eat more veg in your diet and try something new!
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
125
Baby Plum Tomatoes
1
Garlic Clove
2
Courgette
(May contain Celery)
15
Flaked Almonds
(Contains Nuts May contain Sesame, Nuts, Peanut)
1
Bell Pepper
(May contain Celery)
1
Roasted Spice and Herb Blend
120
Couscous
(Contains Cereals containing gluten May contain Soya)
10
Vegetable Stock Paste
(Contains Celery)
1
Flat Leaf Parsley
50
Zhoug Style Paste
75
Greek Style Natural Yoghurt
(Contains Milk)
Not included in your delivery
10
Butter
240
Boiled Water for the Couscous
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7. Boil a full kettle.
Halve the tomatoes. Peel and grate the garlic (or use a garlic press).
Pop the tomatoes and garlic onto a piece of foil with the butter (see pantry for amount), then season with salt and pepper. Fold the foil, sealing on all sides to create a parcel.
When the oven is hot, roast on the bottom shelf until softened, 20-25 mins.
Trim and quarter the courgettes lengthways.
Heat a frying pan on medium heat (no oil). Once hot, add the flaked almonds and dry-fry, stirring regularly, until lightly toasted, 3-4 mins. TIP: Watch them like a hawk as they can burn easily.
Once toasted, transfer to a small bowl and pop the pan on high heat (no oil).
Add the courgette and cook on both cut sides until charred, 3-4 mins each side. Turn only every couple of mins - this will result in the courgette picking up some char marks.
Meanwhile, halve the pepper and discard the core and seeds. Slice into thin strips.
Transfer the charred courgettes to another baking tray and pop the peppers alongside. TIP: Use two baking trays if necessary.
Drizzle the veg with some oil and sprinkle over the roasted spice and herb blend. Season with salt and pepper, then toss to coat.
Roast on the top shelf of your oven until softened, 12-14 mins.
While everything's in the oven, put the couscous in a bowl.
Pour in the boiled water for the couscous (see pantry for amount), stir in the veg stock paste, then cover tightly with cling film.
Leave to the side for 10 mins or until almost ready to serve.
Meanwhile, roughly chop the parsley (stalks and all).
Once the tomatoes have roasted, open the foil to let the steam out and set aside for a few mins.
When the couscous is ready, fluff it up with a fork.
Stir through the zhoug style paste, roasted peppers and three quarters of the parsley.
Just before serving, transfer the garlic and roasted tomatoes to another bowl. Squish the tomatoes and stir through the yoghurt, then season with salt and pepper.
Share the couscous into your bowls and top with the charred courgettes, then drizzle over the tomato yoghurt sauce.
Scatter with the flaked almonds and remaining parsley to finish.
Enjoy!
