Couscous with Mushrooms and Zucchini

At the same time, a simple and sophisticated side dish of couscous with mushrooms, zucchini, garlic and zest. Suitable for fasting, vegans and vegetarians.

Summary

Ingredients

• Couscous (or rice) – 200 g
• Champignons – 250 g
• Zucchini or zucchini – 250 g
• Parsley – small bunch (to taste)
• Garlic – 2-3 cloves (to taste)
• Medium lemon – 0.5 pcs.
• Olive oil – for frying
• Salt to taste
• Ground black pepper – to taste

Instructions

1. How to cook couscous with mushrooms and zucchini: chop 250 g of mushrooms coarsely or as you like.

   

2. Zucchini or zucchini, also 250 grams, cut into cubes, slices or to taste. Grind a small bunch of parsley. Only leaves, but we need stems too.
3. Rub a few cloves of garlic (I have 2 large ones) on a fine grater or chop in a convenient way. There are two more options: the garlic can be cut into slices, then it will sound like part of the vegetable filling of the dish (if you rub it, it will rather be a flavoring agent); or you can cut into slices, flavor oil with them (fry in oil before all other products) and remove. Remove the zest from half a medium lemon with a fine grater. Squeeze juice from a third of the same lemon. Lemon juice and zest are taken in the amount that you think is necessary – I gave approximate figures.
4. Heat olive oil in a frying pan. If you decide to flavor it with garlic, then we flavor it. If you decide to do as we do, then put mushrooms, zucchini and parsley stalks in oil. Garlic, if you cut it into slices, can also be added now.
5. We fry vegetables to the degree you like. If the garlic is grated, then add it shortly before the mushrooms and zucchini are ready.
6. Approximately in the middle of frying vegetables, brew couscous (200 g) according to the instructions on its package. Keep hot under the lid until vegetables are ready. (You can use rice instead of couscous.)
7. When the mushrooms and zucchini are fried, take out the parsley stalks.
8. Add salt, pepper, lemon juice and zest to the pan.

   

9. Warm-up a little and mix with couscous. Add chopped parsley. We mix.

         Bon appetit and don’t be afraid to experiment!