Moroccan Couscous with Zucchini
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 20 mins |
| Total Time | 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 120 g couscous
- 150 ml water
- Vegetable broth, instant
- 1 tablespoon butter
- olive oil
- 400 g zucchini
- 2 onions)
- 0.5 teaspoon ½ paprika powder
- 1 teaspoon curry powder
- 0.5 teaspoon ½ turmeric powder
- 1 pinch cinnamon powder
- salt and pepper
- 150 g yourt
- some oregano
- some basil
- some lemon juice
Print Recipe
Pin Recipe Instructions
- Finely dice the onions and cut the zucchini into small pieces. First quarter lengthways, then cut into slices. Heat the olive oil in a pan and fry the onions until translucent. Add the zucchini and fry for about 6 - 8 minutes. Season the zucchini with salt and pepper and possibly a little curry.
- Meanwhile, bring the water to the boil with the vegetable stock, turmeric, cinnamon, paprika powder, curry and a dash of olive oil. Add the couscous, remove the pan from the plate and let the couscous steep for 5 - 8 minutes. Then add the butter and stir well.
- For the yogurt sauce, season the yogurt with lemon juice, oregano, basil, salt and pepper. Serve the couscous with the zucchini and garnish with the yogurt sauce.
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