Couscous and zucchini pan

Ingredients for 2 servings:

• 15 g vegetable cream for frying
• 1 small onion(s)
• 1 garlic clove(s)
• 1 zucchini
• 50 g couscous
• 1 cup water
• salt and pepper
• Turmeric powder
• n. B. Coriander powder

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

simple, vegetarian, low in calories

Peel and dice the onion, peel the garlic clove, and mince it if desired. I mash it with my paring knife. Dice the zucchini. Heat some of the vegetable cream in a pan, sauté the onion and garlic. Then add the zucchini and sauté until it’s just the way you like it. I like my zucchini with a little bite. Measure the couscous with a cup—the specified 50g fills a regular cup about halfway—and add it directly to the pan with the vegetables and stir. Fill the cup completely with water and deglaze with the couscous and vegetable mixture. Add the rest of the vegetable cream. Cover the pan and let the couscous simmer over medium heat until the water is absorbed. Season the dish with turmeric and coriander powder, if desired. This dish contains approximately 360 kcal per serving. The calorie count is approximate, as it varies depending on the size of the zucchini or onion. I like to serve this with oven-baked chicken, such as Pollo Fino. It also tastes wonderful with mozzarella. This dish originated because I like to stuff my zucchini with the “turmeric couscous” and top it with mozzarella, which I often find too much work.