Summary

Ingredients

• 1 cup couscous
• 1 medium zucchini
• 1 onion (s)
• 1 clove garlic
• 1 handful tomato (s), dried, in oil
• 1 handful olives, black
• 1 tablespoon capers
• 2 tablespoon pesto rosso
• 1 tablespoon lemon juice
• 1 tablespoon maple syrup
• 1 dash balsamic vinegar
• 100 g oat cream cheese
• Vegetable broth, granulated
• Herbs Provence, dried
• salt and pepper

Print Recipe Pin Recipe

Instructions

1. Let the couscous soak according to the instructions on the packet.
2. Peel the onion and clove of garlic, then chop. Drain the sun-dried tomatoes, but collect the oil and cut into small pieces. If necessary, brush off the zucchini and wash thoroughly, then cut into bite-sized pieces.
3. Put 1 - 2 tablespoons of the tomato oil in a sufficiently large pan and heat. Sweat the onion and garlic in the hot oil, then add the zucchini and let them gain color, turning occasionally. Now add the sun-dried tomatoes, capers and olives and heat. Mix in the pesto.
4. Season with pepper, salt, herbs from Provence, lemon juice, maple syrup and balsamic vinegar.
5. Then add the couscous and stir.
6. Finally, season with vegetable stock without adding any liquid. The chef has the recipe 1 A soup spice from mewalter, which is ideal for this.
7. Finally spread the goat cheese and bake in the oven at 200 ° C for about 10 minutes.