Lizzie's Recipes

A collection of easy to make recipes

Archive for the tag “parsely”

Zucchini, Bacon & Fetta Pasta

There’s nothing as fresh and delicious as spaghetti with Zucchini, bacon & fetta.  We often get sick of tomato based sauces and creamy concoctions and yearn for something bright and zesty.  The added attraction of adding some veggies into anything is always a bonus.

This dish can be made in just the time it takes for the pasta to cook so it can be on the table in 15 minutes and any shape of pasta can be used.   We use Persian fetta as it is rich and creamy and adds a lovely tang…  The amounts here serve two people…

Bacon & Zucchini pastaIngredients:

Pasta of choice

Generous lug of good olive oil

6 slices of streaky bacon cut into strips

2 garlic cloves grated

Zucchini cut into ribbons using a vegetable peeler

1/2 cup fresh flat-leaf parsley leaves finely chopped

50g Persian feta, crumbled


Cook pasta in a large saucepan of boiling salted water, following packet directions, until al dente Drain, reserving 1/4 cup cooking liquid.

In the meantime heat oil in a large, deep frying pan over medium- high heat

Add bacon and garlic and cook 3 to 4 minutes or until golden.

Add zucchini, tossing for 3 to 4 minutes or until tender.

Just before pasta is ready to be drained add about ¼ cup or a couple of small ladles of the pasta water to emulsify the sauce

Drain the pasta and toss bacon & zucchini mixture for a couple of minutes until heated through

Add parsley and fetta

Season to taste with salt and pepper

Gently toss to combine and serve piping hot


Bon Appetit!   🙂

Pearl Couscous Tabouli Salad

I bought a packet of Giant Pearl Couscous because it sounded very intriguing!
Also called Israeli Couscous, it is technically not a real couscous as it is actually tiny balls of pasta instead of the traditional semolina grains.
As I needed to use up a bunch of parsley, I decided to adapt my Tabouli recipe and substitute couscous for the burghul wheat I usually use. It was a lovely result.

We ended up having this as a side dish with schnitzels – it was absolutely delicious and I will be making it again and again.
The variations are many and next time I will try using chopped coriander, chilli, red onion and fish sauce instead of lemon juice to make a more Thai flavoured salad. You can also stir though cooked chicken to make it a meal instead of a side dish.

Cous Cous Tabouli

150g of pearl couscous
1 bunch of continental parsley – finely chopped
½ bunch fresh mint – finely chopped (plus some extra for decoration)
3 Roma tomatoes – finely chopped
3 spring onions – finely sliced
Juice of 1 lemon
2 tablespoons olive oil
1 clove of garlic – crushed
Salt & pepper to taste

Boil the couscous in plenty of salty water according to instructions on packet (about 8-10 minutes – they should be el dente)
Combine the herbs and vegetables in a large bowl
Whisk together the lemon juice, olive oil, garlic and salt & pepper to form a dressing
Stir though the well-drained couscous and gently stir until the little balls are coated
Scatter some shredded fresh mint over the top
Can be served warm or cold.
The longer it sits in the fridge the better the taste.
Serves 4 people

Bon Apetit 🙂

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