* 2 tbsp olive oil * 3 medium courgettes * 2 tbsp margarine * 1 red chili * 2 cloves of garlic * 1 lemon * 2 tbsp capers * 300g orzo * 750ml vegetable stock * 10g mint leaves * 2 tbsp nutritional yeast * 2 tbsp extra virgin olive oil * salt and pepper to taste
###Instructions
**Prep the ingredients**
1. Slice the courgettes into ½ cm rounds 1. Trim and finely slice the chili (deseed if you prefer less heat) 1. Peel and grate the garlic 1. Zest the lemon and slice in half 1. Pick and finely slice the mint leaves (save a few small ones for garnish)
**Cook the courgette**
1. Heat the olive oil in a large saucepan over medium high heat 1. Add the courgette slices, a little salt and pepper and fry until golden on both sides, approx. 2 mins on each side 1. Transfer the courgette to a plate and set aside 1. Don’t clean out the pan
**Cook the orzo**
1. Reduce the heat to medium, add the margarine and stir to melt down 1. Add the chili and fry for 2 mins 1. Add the lemon zest and garlic and fry for 1 min 1. Add the capers and cook for 1 min 1. Add orzo and stir for 1 min 1. Pour in the veg stock, bring to a gentle simmer and cook for 10 minutes stirring occasionally, until the orzo is tender 1. Take the pan of the heat
**Finish and serve**
1. Squeeze over the lemon juice, sprinkle over the nutritional yeast and sliced mint and fold into the orzo 1. Sprinkle the courgette rounds over the top of the orzo and gently fold them in, making sure they don’t get mushy 1. Drizzle over a little olive oil, season with black pepper, garnish with mint leaves, spoon into bowls and serve immediately
4 Comments
###Ingredients
**Orzo**
* 2 tbsp olive oil
* 3 medium courgettes
* 2 tbsp margarine
* 1 red chili
* 2 cloves of garlic
* 1 lemon
* 2 tbsp capers
* 300g orzo
* 750ml vegetable stock
* 10g mint leaves
* 2 tbsp nutritional yeast
* 2 tbsp extra virgin olive oil
* salt and pepper to taste
###Instructions
**Prep the ingredients**
1. Slice the courgettes into ½ cm rounds
1. Trim and finely slice the chili (deseed if you prefer less heat)
1. Peel and grate the garlic
1. Zest the lemon and slice in half
1. Pick and finely slice the mint leaves (save a few small ones for garnish)
**Cook the courgette**
1. Heat the olive oil in a large saucepan over medium high heat
1. Add the courgette slices, a little salt and pepper and fry until golden on both sides, approx. 2 mins on each side
1. Transfer the courgette to a plate and set aside
1. Don’t clean out the pan
**Cook the orzo**
1. Reduce the heat to medium, add the margarine and stir to melt down
1. Add the chili and fry for 2 mins
1. Add the lemon zest and garlic and fry for 1 min
1. Add the capers and cook for 1 min
1. Add orzo and stir for 1 min
1. Pour in the veg stock, bring to a gentle simmer and cook for 10 minutes stirring occasionally, until the orzo is tender
1. Take the pan of the heat
**Finish and serve**
1. Squeeze over the lemon juice, sprinkle over the nutritional yeast and sliced mint and fold into the orzo
1. Sprinkle the courgette rounds over the top of the orzo and gently fold them in, making sure they don’t get mushy
1. Drizzle over a little olive oil, season with black pepper, garnish with mint leaves, spoon into bowls and serve immediately
[Source](https://www.bosh.tv/recipes/minty-spiced-courgette-orzo)
what was that ‘Bosh’ thing?
Looks great
There isn’t a recipe in the gif, it’s just a 30sec clip of someone prepping and eating…
Is this how far we’ve fallen?