Zucchini Rolls with Couscous
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 12 slices zucchini
- salt and pepper
- flour
- Olive oil, for frying
For the filling:
- 100 g couscous
- 200 ml broth
- 1 beefsteak tomato (s)
- 0.5 ½ small onion (s), red
- 50 g feta cheese
- 1 teaspoon, leveled oregano, dried
- 1 tablespoon lemon juice
- 2 tablespoon olive oil
- salt and pepper
- possibly ground chili powder
Print Recipe
Pin Recipe Instructions
- Wash the zucchini, remove the ends and cut into thin slices with a sharp knife or slicer. Salt, pepper and flour each slice.
- Heat the oil in a pan and fry the zucchini slices one after the other until golden brown. Pour in more oil if necessary. Degrease the slices a little on kitchen paper and leave to cool on a plate.
- For the filling, bring the vegetable stock with 1 tablespoon of olive oil to the boil. Add the couscous and remove the pan from the heat. Cover and leave to swell for approx. 5 - 10 minutes, then loosen up with a fork and also let cool down a little.
- In the meantime, wash the tomatoes, cut in half, core and finely dice. Peel the onion and also finely dice it. Crumble the feta cheese.
- Put everything in a bowl with the couscous. Add lemon juice, oregano and 1 tablespoon olive oil, mix well and season with salt, pepper and, if necessary, a little chili. If necessary, add a little lemon juice.
- Place 1 tablespoon of couscous on each slice of zucchini and roll up. Fix with a toothpick and arrange on a plate.
- If there is any filling left over, simply serve as a salad.
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