Courgettes are one of the most versatile summer vegetables, and this simple dish turns them into the centrepiece of a fresh, flavourful meal. Combined with giant couscous, preserved lemon and plenty of herbs, it creates a satisfying recipe that is light enough for warm days but still filling.

The dish relies on a balance of textures and flavours: soft roasted courgettes, chewy giant couscous, bright citrus notes and the freshness of herbs. It is also easy to adapt, making it a useful recipe for using up seasonal vegetables.

Courgette, Preserved Lemon and Herby Giant Couscous

Serves: 4

Preparation and cooking time: around 30 minutes

Ingredients:

3 large courgettes, cut into thick slices

300g giant couscous

1 preserved lemon, finely chopped

1 small bunch of fresh herbs, such as parsley, mint or coriander, finely chopped

2 garlic cloves, finely grated or crushed

1 lemon, juiced

Extra-virgin olive oil

Salt and freshly ground black pepper

Prepare the Courgettes

Start by heating the oven and preparing the courgettes. Cut them into thick pieces so they keep their texture while cooking, then toss them with olive oil, salt and pepper.

Roast the courgettes until they are golden and tender, turning them halfway through to ensure even cooking. Roasting brings out their natural sweetness and gives the dish a deeper flavour than simply boiling or steaming the vegetable.

While the courgettes cook, prepare the giant couscous. Cook it according to the packet instructions until tender but still slightly firm, then drain well.

Build the Flavours

The preserved lemon is the key ingredient that gives this dish its distinctive character. Unlike fresh lemon, preserved lemon has a deeper, slightly salty citrus flavour that adds complexity without overpowering the other ingredients.

Mix the cooked giant couscous with chopped preserved lemon, garlic, herbs, lemon juice and a generous drizzle of extra-virgin olive oil. Taste and adjust the seasoning, adding more lemon juice or herbs if needed.

The couscous should taste fresh and aromatic, with the citrus cutting through the richness of the olive oil and roasted vegetables.

Serve Warm or at Room Temperature

Once the courgettes are ready, gently combine them with the couscous mixture. Be careful not to overmix, as keeping some larger pieces of roasted courgette helps maintain the contrast in texture.

The dish can be served warm straight away or left to cool to room temperature, making it a practical option for lunches, picnics or relaxed summer meals.

A final drizzle of olive oil and a few extra fresh herbs before serving add colour and freshness.

A Simple Seasonal Dish

This recipe highlights how a few carefully chosen ingredients can create a memorable meal. Courgettes provide sweetness and texture, while preserved lemon and herbs bring brightness and depth.

With minimal preparation and no complicated techniques, this giant couscous dish is an easy way to enjoy seasonal produce while creating something fresh, colourful and satisfying. It works equally well as a main meal or as part of a larger spread of summer dishes.