Zucchini With Pumpkin And Couscous - cooking recipe

Ingredients

1/2 cup couscous
2 tbsp lemon juice
2 tsp olive oil
1/4 cup pine nuts
1 clove garlic, crushed
1/2 small red onion, finely chopped
1 tsp smoked paprika
1/2 tsp ground cumin
1/2 tsp cayenne pepper
1/2 None red pepper, finely chopped
8 oz pumpkin or butternut squash, peeled and chopped
2 tbsp finely chopped fresh flat-leaf parsley
6 small zucchini, halved lengthwise
1/2 cup Greek yogurt
2 tbsp finely chopped preserved lemon peel

Preparation

Combine couscous with 1/2 cup boiling water and lemon juice in medium heatproof bowl. Cover; let stand for 5 mins or until liquid is absorbed, fluffing with fork occasionally.
Heat oil in large saucepan on medium heat. Cook nuts, stirring, until lightly browned. Add garlic, onion and spices; cook, stirring, until onion softens. Add pepper and pumpkin; cook, stirring, until pumpkin is just tender. Stir in couscous and parsley.
Meanwhile, cook zucchini on heated oiled grill pan until just tender.
Combine yogurt, preserved lemon and 2 tbsp water in a small bowl.
Serve zucchini topped with couscous and drizzled with yogurt.