Summary

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

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Instructions

1. Wash the zucchini, remove the ends and cut into thin slices with a sharp knife or slicer. Salt, pepper and flour each slice.
2. 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.
3. 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.
4. 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.
5. 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.
6. Place 1 tablespoon of couscous on each slice of zucchini and roll up. Fix with a toothpick and arrange on a plate.
7. If there is any filling left over, simply serve as a salad.