Couscous with summer vegetables | Gourmet Traveller

Ingredients

• 1 bunch Dutch carrots, trimmed
• 12 each zucchini flowers and yellow squash
• 1 each yellow and green zucchini, halved lengthways and thinly sliced on an angle
• 2 tbsp olive oil
• To serve: mint, coriander and harissa
• Thyme-scented couscous
• 300 gm couscous
• 2 tsp olive oil
• 1 tsp thyme leaves
• Juice of ½ orange
• 10 gm softened butter
• Pomegranate dressing
• 1½ tbsp honey
• 2 tsp pomegranate molasses
• ½ preserved lemon, flesh and pith removed, rind washed, finely chopped
• Juice of 1 lemon
• 1 tsp sumac
• 1 tbsp olive oil