A quick 30 minute recipe with a unique and delicious flavour. The chickpea mixture also works perfectly the next day with a sweet potato or as a salad with some bread and butter. 


  • 4 courgettes (halved)

  • 1 tin of chickpeas (drained)

  • 150g feta cheese

  • Large handful of fresh parsley (chopped)

  • 2 generous tbsp honey

  • 1 heaped tsp wholegrain mustard

  • ½ a red onion (finely chopped)

  • 2 cloves garlic (crushed)

  • ½ lemon zest

  • Approx 100g couscous (cooked)


  1. Begin by making the chickpea mix. In a large baking tray, coat the chickpeas in 2 tbsp olive oil, honey, mustard, salt and pepper, crushed garlic and a squeeze of lemon. Bake in a preheated oven for about 20 mins at 170c until golden.

  2. On another tray, prepare the courgettes by cutting them in half and scooping out the seeds. Cover them in olive oil and salt and pepper and roast in the oven for about 12 minutes then remove from the oven 

  3. Once the chickpeas are nicely roasted, mix them with the feta and red onion in a large mixing bowl. Add the fresh parsley and stir in the couscous. 

  4. Prepare the courgette boats by pouring the mixture over the courgettes and drizzling with olive oil and a squeeze of lemon and honey before cooking them in the oven for about 7-10 minutes.

  5. Serve right away and enjoy!