Steps
- Cook 100g of pearl couscous according to the package directions, then drain.
- Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Cook 400g of roughly chopped zucchini and ½ sliced red onion for 8-10 minutes, until softened and browned.
- Add 1 finely chopped red chili and 2 thinly sliced garlic cloves. Cook for 2-3 minutes.
- Remove from the heat. Stir in 10g of finely chopped mint leaves, the juice of ½ lemon, and 1 tablespoon of honey. Season with salt and black pepper.
- Spoon the vegetables over the couscous. Crumble 50g of reduced-fat feta-style cheese on top and finish with a few mint leaves.