Lemon-mint couscous with feta and vegetables

Ingredients for 2 servings:

• ½ cup couscous
• ¾ cup water, boiling
• 1 m.-large zucchini
• 1 carrot(s)
• 6 cocktail tomatoes
• 1 tbsp vegetable oil
• some salt and pepper
• 1 sprig of oregano
• 2 leaves of mint, if you want a little more
• ½ lemon(s)
• ½ pack of feta cheese

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

Simple and vegetarian

Place the couscous in a bowl and pour over the hot water. Let it swell for 10-15 minutes. Cut the zucchini and carrot into small cubes. Quarter the cherry tomatoes. Heat the oil in a pan and fry the zucchini and carrot. A little later, add the tomatoes and fry briefly. Season with salt, pepper, and oregano. Once the couscous has swelled, drizzle with the juice of half a lemon and add the finely chopped mint, and mix well. Then add the couscous to the vegetables in the pan and fry briefly. In the meantime, finely chop the feta. Transfer the couscous to plates and serve sprinkled with the feta.