Couscous is such a versatile ingredient. It can be sweet or spicy, served hot or cold; a delicious staple that should always be squirrelled away in the pantry for last minute meals. This dish is one such throw-together, conceived out of a bare fridge on a Sunday night. The carrot and zucchini give it a delicious crunch, and the contrast of spices with lemon and yoghurt give it a surprising depth of flavour for such a simple dish.
In a small saucepan, bring chicken or vegetable stock to the boil. In a large bowl, combine stock and couscous and let stand for five minutes or until soft and fluffy.
Meanwhile, heat oil, onion and chilli over a medium heat until fragrant. Add in garlic, and cook for a further 1-2 minutes before frying the carrot and zucchini. Cook, stirring frequently, until the vegetables start to soften, then mix in cumin, curry powder and coriander until fully coated. Remove from heat and season with salt and pepper to taste.
In a large bowl, mix couscous and vegetables together. Serve with a blob of greek yoghurt and a thick wedge of lemon.
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