Georgina Hayden’s courgettes with preserved lemon and herby couscous. Photograph: Issy Croker/The Guardian. Food and prop styling: Kitty Coles. Food styling assistant: Grace Jenkins. View image in fullscreen Georgina Hayden’s courgettes with preserved lemon and herby couscous. Photograph: Issy Croker/The Guardian. Food and prop styling: Kitty Coles. Food styling assistant: Grace Jenkins. Food Georgina Hayden’s quick and easy recipe for courgette and preserved lemon herby giant couscous A seasonal special featuring both summer vibes and autumn comfort
Georgina Hayden Mon 7 Sep 2026 14.00 CEST Share Prefer the Guardian on Google W hile I dig my head in the sand at September’s arrival and the back-to-school dread, I’m trying to hold on to summer flavours for as long as possible. And this salad does just that: it’s summer and autumn, vibrant and comforting, all at the same time. It can also be served a multitude of ways: still warm, at room temperature with the feta added at the last minute, or even as leftovers (it’s great for lunchboxes, say).
If your courgettes are homegrown and on the larger side, use just two or three. And although it’s not a necessity, I like to cut them into irregular shapes, because that gives them more surface area to char and flavour.
Prep 10 min Cook 30 min Serves 4 4 courgettes , trimmed and roughly chopped 2 preserved lemons , halved, flesh and seeds removed and discarded, peel finely chopped 4 garlic cloves , unpeeled 1 heaped tsp ground coriander ½ tsp sweet smoked paprika Sea salt and black pepper Extra-virgin olive oil 200g wholewheat giant couscous , rinsed ½ 25g pack flat-leaf parsley , finely chopped A few mint sprigs , leaves picked and finely chopped 1 bunch of spring onions , trimmed and finely sliced 200g feta
Heat the oven to 240C (220C fan)/475F/gas 9. Put the courgettes, preserved lemon peel, garlic cloves, ground coriander and paprika in a large roasting tray and season generously.
Drizzle over two tablespoons of the oil, toss well to coat, and roast for 20 minutes, until everything is a little charred. Leave to cool a little, then press the garlic flesh into any juices in the tray, and remove and discard the skins.
Meanwhile, bring a pan of salted water to a boil and cook the couscous for about eight minutes (or according to the packet instructions). Drain and rinse under cold water, then transfer to a large bowl.
When everything is ready and has cooled a little, mix the courgettes and any tray juices into the couscous. Add the chopped herbs and spring onions, mix again, then taste and adjust the seasoning as required. Just before serving, finish by crumbling over the feta.