Vegetable couscous pan

Ingredients for 2 servings:

• 100 g couscous, instant
• some salt
• 2 small bell peppers, red and yellow
• 2 small zucchini, green and yellow
• 2 tbsp olive oil
• 1 large onion(s)
• 1 clove(s) garlic
• 1 tsp herbs, Italian, dried
• n. B. Pepper, colorful from the mill
• n. B. Salt, from the mill
• 200 ml broth
• 125 g sheep’s cheese

Instructions

Working time approx. 15 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 35 minutes

For two hungry people, ready in 20 minutes.

Note: You can of course also use 2 green zucchini; it only makes a visual difference, not the taste. Boil 200 ml of water. Mix the couscous with salt in a bowl and pour the water over it. Simply let it swell until ready to use. Clean and wash the vegetables. Cut the peppers into thin strips and the zucchini into thin slices. Peel and finely dice the onion and garlic. Heat the oil in a pan and fry everything vigorously, stirring occasionally. Season with salt, pepper, and herbs. Add the stock, bring to a boil, and simmer over medium heat for 5 minutes. Fluff the couscous with a fork and fold it into the vegetables. Season the vegetable pan with salt and pepper and serve on two warmed deep plates. Crumble the feta cheese over the top. Serve with creamy yogurt or a dollop of sour cream.