I'd love to serve this with some slow cooked roast lamb.
Mix the yoghurt and preserved lemon and place in the fridge until needed.
Put the couscous in a large bowl. Add lemon juice and boiling water. Stir with a fork occasionally.
Heat oil in a frypan and brown the pine nuts. Add the onion and spices and cook until onion softens.
Add the capsicum and sweet potato and continue to cook until the sweet potato is tender but not soft.
Take the mix and add to the couscous.
Place the cut zucchini in the pan and increase the heat.
(You can also bbq or grill the zucchini if you wish but I like to keep the washing up to a minimum by using the same pan)
Turn the zucchini after a few minutes to cook through.
When done, slice the zucchini and serve with the couscous mix and top with a good dollop of the dressing.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (323g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 62 (26%)|
|Amt Per Serving||% DV|
|Total Fat 6.9g||9 %|
|Saturated Fat 0.8g||4 %|
|Monounsaturated Fat 3.3g|
|Polyunsanturated Fat 2g|
|Cholesterol 0mg||0 %|
|Sodium 54.4mg||2 %|
|Potassium 704.3mg||19 %|
|Total Carbohydrate 35.6g||10 %|
|Dietary Fiber 5g||20 %|
|Sugars, other 30.6g|
|Protein 9.4g||13 %|
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Calories per serving: 234
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