Couscous with courgette, fried onions & herbs

• onions↗2 2

  sliced

• olive oil↗2 tbsp 2 tbsp
• courgettes↗2 2

  grated

• couscous↗300g 300g
• can chickpea↗400g 400g

  drained

• vegetable or chicken stock600ml 600ml
• juice 2 lemons
• spring onions↗6 6

  sliced

• small bunch mint↗
• small bunch coriander
• small bunch dill↗
• handful rocket↗

  chopped

Step-by-step instructions

1. 1

   Gently fry the onions in the oil until softened, then turn up the heat and fry until golden and crisping. Set aside. Mix the courgettes, couscous and chickpeas in a bowl. Pour over the hot stock, cover with cling film and set aside for at least 15 mins.

2. 2

   Discard the mint stalks, then roughly chop the leaves with the coriander and dill. Fork through the couscous to break it up, then stir in the lemon juice, fried onions, spring onions, herbs and rocket with some seasoning. Serve at room temperature with the chicken (see 'goes well with').