Summary

Ingredients

• 75 g couscous
• 2 tablespoon oil (peanut oil)
• 150 ml vegetable stock, (from extract)
• 500 g zucchini
• 0.5 ½ lemon (s), untreated, add the juice
• 1 teaspoon salt
• 2 small cayenne peppers
• 5 leaves sage
• 1 clove garlic
• 2 tablespoon vinegar (mild herbal vinegar)
• 500 g tomato (s)
• Black pepper from the mill
• 1 bunch chives
• 1 tablespoon pine nuts

Print Recipe Pin Recipe

Instructions

1. Roast the couscous in 1/2 tablespoon of oil over low heat for about 1 minute while stirring, bring to the boil with about 2/3 of the vegetable stock and cook covered over low heat for about 25 minutes. Let it cool down and stir it with a fork so that it is as grainy as possible.
2. Wash and dry the zucchini, remove the stems and blossoms and grate coarsely. Mix with lemon juice, grated lemon zest, salt and cayenne pepper in a bowl.
3. Wash the sage leaves, pat dry and cut into strips. Peel and chop garlic. Fry both ingredients in the remaining oil over low heat until lightly browned. Add the rest of the broth and dissolve the frying stock while stirring. Mix with the vinegar and mix with the zucchini.
4. Wash, dry and dice tomatoes. Remove the handle attachments. Mix the tomatoes and couscous loosely. Season with salt and plenty of pepper from the mill.
5. Wash the chives, pat dry and cut into fine rolls. Chop the pine nuts.
6. Place the zucchini on the serving plate, top with the tomatoes and couscous. Sprinkle with chives and pine nuts.