Dinner

Courgette, Chilli & Mint with Pearl Couscous Recipe

ByJack Voss January 4, 2026January 4, 2026

Introduction

This vibrant dish brings together tender courgettes, spicy chilli, and fresh mint, all tossed with pearl couscous for a light yet satisfying meal. The addition of tangy Greek-style cheese adds a creamy contrast that complements the fresh flavors beautifully.

Two white plates with a speckled pattern are filled with a dish of couscous as the bottom layer, small round grains in a creamy off-white color. On top, there are slices of golden-brown grilled zucchini with green skin, scattered fresh mint leaves, and crumbled white cheese pieces. There are small bits of red chili pepper sprinkled over the dish, adding a touch of bright red color. The plates sit on a white marbled surface with two forks placed near each plate and a white cloth napkin partially visible at the bottom right. photo taken with an iphone --ar 4:5 --v 7

Ingredients

100g pearl couscous
1 tbsp olive oil
400g courgettes, roughly chopped
½ red onion, sliced
1 red chilli, deseeded if preferred, finely chopped
2 garlic cloves, finely sliced
10g mint leaves, picked and finely chopped, plus a few whole to serve
½ lemon, juiced
1 tbsp honey
50g light Greek-style salad cheese

Instructions

Step 1: Cook the pearl couscous according to the package instructions. Once cooked, drain it well and set aside.
Step 2: Heat the olive oil in a frying pan over medium-high heat. Add the courgettes and red onion, frying them while stirring occasionally, until they are browned and softened, about 8 to 10 minutes.
Step 3: Stir in the chopped chilli and sliced garlic, cooking for another 2 to 3 minutes until fragrant.
Step 4: Remove the pan from heat. Mix in the chopped mint, lemon juice, honey, and season with salt and pepper to taste.
Step 5: Divide the cooked couscous between serving plates. Top with the courgette mixture, crumble over the Greek-style cheese, and scatter whole mint leaves on top to garnish.

Tips & Variations

For a milder dish, remove the seeds from the chilli before chopping.
Try adding toasted pine nuts or almonds for an extra crunch.
Swap the Greek-style cheese for feta or halloumi for a different texture and flavor.
This recipe works well as a warm salad or served at room temperature, making it perfect for picnics or light lunches.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or microwave before serving, or enjoy cold as a salad.

How to Serve

Two white speckled plates sit on a white marbled surface, each holding a dish with two main layers. The bottom layer is a bed of small, light-colored couscous grains scattered evenly across the plate. On top, there is a mix of grilled zucchini slices with golden brown grill marks and green skin, fresh mint leaves, and crumbled white cheese pieces sprinkled throughout. Small red chili pieces add a touch of bright color scattered on top. Two silver forks and a knife are placed beside the plates, with a white and light blue cloth napkin partly visible in the lower right corner. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular couscous instead of pearl couscous?

Yes, regular couscous can be used, but the texture will be finer and less chewy compared to pearl couscous. Cooking times may vary, so follow package instructions.