Moroccan couscous with zucchini

Ingredients for 2 servings:

• 120 g couscous
• 150 ml water
• Instant vegetable broth
• 1 tbsp butter
• olive oil
• 400 g zucchini
• 2 onions
• ½ tsp paprika powder
• 1 tsp curry powder
• ½ tsp turmeric powder
• 1 pinch of cinnamon powder
• salt and pepper
• 150 g yogurt
• some oregano
• some basil
• some lemon juice

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

vegetarian

Finely dice the onions and finely chop the zucchini. First, quarter them lengthwise, then slice them. Heat the olive oil in a pan and fry the onions until translucent. Add the zucchini and fry for about 6-8 minutes. Season the zucchini with salt and pepper and, if desired, a little curry powder. Meanwhile, bring the water to a boil with the vegetable stock, turmeric, cinnamon, paprika powder, curry powder, and a dash of olive oil. Add the couscous, remove the pan from the heat, and let it stand for 5-8 minutes. Then add the butter and mix well. For the yogurt sauce, season the yogurt with lemon juice, oregano, basil, salt, and pepper. Serve the couscous with the zucchini and garnish with the yogurt sauce.