Couscous with zucchini and tomatoes

Ingredients for 2 servings:

• 150 g couscous
• 250 ml water, boiling
• some vegetable broth, instant
• 1 zucchini
• 4 tomatoes
• 1 onion(s)
• 1 clove(s) garlic
• 1 dashes lemon juice
• 1 tbsp olive oil
• a few stalks of parsley
• a few stalks of rosemary
• some thyme stalks
• e.g. salt and pepper

Instructions

Working time approx. 5 minutes; Rest time approx. 10 minutes; Total time approx. 15 minutes

simple quick meal, perfect for hot days

Pour 250 ml of boiling water over the couscous and a little vegetable stock and let it steep for 10 minutes. Depending on the type of couscous, more or less water may be needed (follow the package instructions). While the couscous steeps, dice the onion and zucchini and fry them in a pan with a little olive oil. Finally, add the finely chopped garlic. Remove the soft, liquid part from the tomatoes and chop the rest into small pieces. Do not fry the tomatoes. Once the couscous has swollen, add the other ingredients and season with salt, pepper, lemon, and herbs. I use a lot of finely chopped parsley and just a little rosemary and thyme.