Griddled Courgette Ribbons, Asparagus & Couscous Salad

Summer salads are so simple and delicious with Ainsley Harriott Couscous.


Blanch the asparagus in salted boiling water for 1-2 minutes. Refresh in cold water and drain. Lightly oil the asparagus and courgette ribbons and griddle over a medium-high heat until lightly charred.

Meanwhile make up the couscous according to the packet instructions. Toss the courgettes, asparagus, and watercress through the couscous and crumble the feta on top. Serve immediately.



  • 2 courgettes, ribboned with a vegetable peeler
  • 6 asparagus spears, cut in half
  • 75g feta
  • large handful of watercress
  • 1 packet of Ainsley Harriott Couscous