While 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).Courgette and preserved lemon herby giant couscousIf 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 44 courgettes, trimmed and roughly chopped
2 preserved lemons, halved, flesh and seeds removed and discarded, peel finely chopped
4 garlic cloves, unpeeled
