* Small pinch of saffron threads
* 225g (8oz) couscous
* 15g (2.1 oz) butter for greasing
* 1 tablespoon fresh thyme
* Coarse ground black pepper
* 6tbsp olive oil
* 2 tablespoons lemon juice
* 1 teaspoon Dijon mustard
* 225g (8oz) courgettes, coarsely grated
* 1 bunch green onions, finely chopped
1st Preheat the oven to 200 ° C/400 ° C / Gas sixth Pour 150ml boiling water over the saffron and set aside for 5 minutes.
2nd Position the couscous in a small, slightly buttered, ovenproof dish and will be stirring in the liquid saffron with enough extra cold water to the top level of the grains. Leave for 5 minutes swell.
3rd Stir in the thyme leaves and season with plenty of salt and pepper. Cover the dish with buttered foil and bake in oven for 20 minutes.
4th While the couscous baking, whisk together with olive oil, lemon juice and mustard in the dressing mix the grated zucchini and spring onions. Let marinate.
5th When the couscous is hot stir in the zucchini mixture and serve immediately.
Guideline Daily Amount of 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugars, 6g of salt.