Griddled courgettes with goats' cheese, couscous and beans

I confess to a slight love affair with griddled courgettes at the moment. Courgettes seem to be around in abundance, and griddling them in long strips gives them both sweetness and interesting charred notes.

With the help of some frozen vegetables, this easy dish took me less than 20 minutes to put together - ideal for a quick dinner after work.

I've recently discovered packets of frozen mixed peas, broad beans and edamame beans, which are brilliantly useful, but you could use half the amount of frozen peas and half the amount of broad beans if that's easier. And if you have fresh peas or broad beans, they will no doubt be wonderful here - just allow a minute or two more cooking time, plus shelling time of course.

Ingredients

Serves 2

3 medium courgettes
200g/ 7oz of a mixture of frozen peas, broad beans and edamame beans (or any two of these), defrosted
50g/ 2oz soft rinded goats' cheese
150g/ 5oz couscous or bulghur wheat
1 tbsp chopped parsley

Method

Preheat a griddle pan. Slice the courgettes into long thin strips, about four per courgette. Cook the courgettes in batches until they have charred stripes on the outside and are soft on the inside. Keep warm.

Pour boiling water over the couscous or bulghur wheat - enough to cover and a little more besides. Stir in the peas and beans, and cook over a low heat for two to five minutes or until the grains are cooked and the vegetables hot.

Mix in half of the parsley, season, and serve with the griddled courgettes and goats' cheese on top and sprinkled with the remaining parsley.


Note: I have to confess I am too lazy to spend time removing the skins of broad beans, but if you do they will be more tender, with a slightly sweeter taste and brighter green colour.