Courgette, chilli and mint with pearl couscous

• pearl couscous↗100g g
• olive oil↗1 tbsp tbsp
• courgettes↗400g g

  coarsely sliced

• red onion↗½

  sliced

• red chilli↗1

  (seedless if you prefer milder), finely chopped

• garlic cloves↗2

  finely chopped

• mint↗10g g

  leaves gathered and finely chopped, plus a few whole leaves for serving

• lemon↗½

  juiced

• honey↗1 tbsp tbsp
• light Greek salad cheese↗50g g

Step-by-step instructions

1. 1

   Cook the couscous according to the package instructions, then drain and set aside. Meanwhile, heat the oil in a pan over medium‑high heat. Add the courgettes and onion and fry, stirring occasionally, until browned and softened, about 8‑10 minutes. Add the chilli and garlic and cook for another 2‑3 minutes until fragrant.

2. 2

   Remove from heat and stir in the chopped mint, lemon juice, honey and seasonings. Divide the couscous onto plates, top with the courgette mixture, sprinkle with crumbled cheese and scatter whole mint leaves before serving.