John Myers
Zucchini with Tomatoes and Cous-cous
The perfect zucchini with tomatoes and cous-cous recipe with a picture and simple step-by-step instructions.
- 2 Zucchini approx. 500 g
- 2 tbsp Olive oil
- 500 g Tomatoes
- 60 g Cous-Cous (here: Von Müller’s Mühle)
- 3 Garlic cloves
- 1 Onion approx. 100 g
- 1 tbsp Olive oil
- 60 ml Vegetable broth (1 teaspoon instant)
- 1 tsp Salt
- 0,5 tsp Pepper
- 3 Branches 2 – 3 Zweige Basilikum100 g Feta-Käse 4%
- Halve the zucchini lengthways, scrape out / scoop out with a spoon and fry in olive oil (2 tbsp) on both sides. Wash the tomatoes, remove the stem and dice. Peel and finely dice the garlic cloves. Peel and dice the onion and fry with the garlic cubes in a pan with olive oil (1 tbsp). Wash the basil, shake dry and cut into strips. For the filling of the zucchini halves, put all the ingredients (5 – 6 tablespoons diced tomatoes, 60 g cous-cous, onion-garlic mixture, 1 teaspoon salt, ½ teaspoon pepper, basil strips, 100 g crumbled feta cheese and 60 ml vegetable stock) in a bowl and mix. Put the remaining tomatoes in the pan, fill the zucchini and place on top. Spread the rest of the filling in the pan. Let the lid stew / cook for approx. 10 – 12 minutes and serve hot immediately.
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