Zucchini with sour cherry couscous
2 large zucchini
2 tablespoons olive oil
1 1/2 cups couscous
1/2 cup dried sour cherries
1/2 lemon, juice and zest
2 tablespoons olive oil, extra
1/4 cup flat leaf parsley, leaves only, roughly chopped
1. Thinly slice the zucchini length ways into strips with a sharp knife or vegetable peeler. Cook on a griddle pan or BBQ for 2 minutes each side or until tender then transfer to a plate and drizzle with good quality olive oil. Season with salt and pepper and keep warm.
2. Place the couscous in a medium heatproof bowl and add one cup of boiling water, a handful of dried sour cherries, the juice and zest of half a lemon and stir.
3. Cover with a clean tea towel and let it sit on the bench, covered, for 10 minutes until all the liquid has been soaked up. Fluff with a fork and add a tablespoon of olive oil, a handful of chopped flat leaf parsley, season with salt and pepper and stir to combine. Serve with the zucchini strips.