300g maize couscous or quinoa
1 tbsp olive oil
100g feta cheese, crumbled
20g pack parsley, chopped
juice 1 lemon
Cook the maize couscous or quinoa in vegetable stock according to pack instructions.
Trim the ends off the zucchini/courgettes, then cut into slices.
Heat a griddle pan or grill. Drizzle the zucchini/courgette slices with oil, then season.
Cook for 2 mins, then turn over and cook 1-2 mins more until softened and golden brown.
Tip into a large bowl along with the cooked maize couscous or quinoa, then mix through the remaining ingredients.
Serve at room temperature.
Recipe from Good Food magazine