Summary

Ingredients

• 200 ml vegetable stock
• 0.25 teaspoon ¼ cinnamon powder
• 1 teaspoon, leveled turmeric
• 2 teaspoons, heaped curry paste, red
• 100 g couscous
• 2 tablespoon olive oil, virgin
• 2 tablespoon almond (s), chopped
• 2 tablespoon parsley, chopped
• 125 g feta cheese
• salt and pepper
• 2 courgettes (approx. 50 g each)
• 200 g tomato (s), peeled, diced
• 2 spring onions, cut into rolls
• 2 cloves garlic, pressed
• Cayenne pepper
• Seasoning salt (tomato salt)

For the dip:

• 3 part (s) natural yoghurt, possibly soy yoghurt
• 1 part (s) fresh goat cheese or cream cheese
• 1 part / s mustard, medium hot to hot
• Herbs
• salt and pepper
• 1 clove garlic
• N / A onion (s), chopped

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Instructions

1. Bring the broth with cinnamon, turmeric and curry paste to the boil, remove from the heat. Let the couscous soak in it according to the instructions on the packet. Fluff with a fork. Stir in 1 tablespoon of oil, the almonds and parsley, then season with salt and leave to cool. Then add 3/4 of the feta cheese. Now halve the zucchini lengthways, remove the kernels with a teaspoon and chop. Mix with the tomatoes, the remaining oil, the spring onions and the garlic. Season with pepper, cayenne pepper, salt and tomato salt and put everything in a baking dish. Place the zucchini halves on the tomato bed and fill with the couscous. Place in the oven at 220 ° C for 15 minutes, then sprinkle with the rest of the feta cheese and place in the oven for another 15-20 minutes. If the almonds or feta cheese turn too brown, cover with a lid. Serve with yoghurt mustard dip. To do this, mix well all the ingredients for the dip. I always do it by feeling, so I can`t give you any precise details. This dip is not only good with gratinated zucchini - just try it out.