Mediterranean couscous pan topped with goat cheese

Ingredients for 4 servings:

• 1 cup couscous
• 1 m.-large zucchini
• 1 onion(s)
• 1 garlic clove(s)
• 1 handful of tomatoes, dried, in oil
• 1 handful of olives, black
• 1 tbsp capers
• 2 tbsp pesto rosso
• 1 tbsp lemon juice
• 1 tbsp maple syrup
• 1 shot of balsamic vinegar
• 100 g goat’s cheese
• n. B. Vegetable broth, granulated
• n. B. Herbs of Provence, dried
• e.g. salt and pepper

Instructions

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

Let the couscous swell according to the package instructions. Peel the onion and garlic clove, then chop. Drain the sun-dried tomatoes, reserving the oil and finely chopping them. Brush the zucchini if ​​necessary and wash thoroughly, then cut into bite-sized pieces. Heat 1-2 tablespoons of the tomato oil in a sufficiently large pan. Sauté the onion and garlic in the hot oil, then add the zucchini and let it brown, stirring occasionally. Now add the sun-dried tomatoes, capers, and olives and heat through. Mix in the pesto. Season generously with pepper, salt, Provençal herbs, lemon juice, maple syrup, and balsamic vinegar. Then add the couscous and stir to combine. Finally, season with vegetable stock, without adding any liquid. Chefkoch has the recipe for 1 A Soup Seasoning from mewalter, which is perfect for this. Finally, spread the goat cheese and bake in the oven at 200 °C for about 10 minutes.