Zucchini with couscous and feta filling on a bed of tomatoes "SuperNova"

Ingredients for 2 servings:

• 200 ml vegetable stock
• ¼ tsp cinnamon powder
• 1 tsp, leveled turmeric
• 2 tsp, heaped curry paste, red
• 100 g couscous
• 2 tbsp extra virgin olive oil
• 2 tbsp almonds, chopped
• 2 tbsp parsley, chopped
• 125 g feta cheese
• salt and pepper
• 2 zucchini (approx. 250 g each)
• 200 g tomatoes, peeled, diced
• 2 spring onions, cut into rolls
• 2 clove(s) garlic, squeezed
• Cayenne pepper
• Seasoning salt (tomato salt)
• 3 parts natural yogurt, possibly soy yogurt
• 1 part goat’s cheese or cream cheese
• 1 part mustard, medium to hot
• n. B. herbs
• salt and pepper
• 1 clove(s) garlic
• n. B. Onion(s), chopped

Instructions

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

quick, easy, vegetarian and a little spicy

Bring the broth to a boil with the cinnamon, turmeric, and curry paste, then remove from the heat. Allow the couscous to swell according to the package instructions. Fluff with a fork. Stir in 1 tablespoon of oil, the almonds, and the parsley, then add salt to taste and let cool. Then add 3/4 of the feta cheese. Halve the zucchini lengthwise, scoop out the seeds with a teaspoon, and chop. Mix with the tomatoes, the remaining oil, the spring onions, and the garlic. Season with pepper, cayenne pepper, salt, and tomato salt and transfer everything to a baking dish. Place the zucchini halves on the bed of tomatoes and fill with the couscous. Place in the oven at 220°C for 15 minutes, then sprinkle with the remaining feta cheese and return to the oven for another 15-20 minutes. If the almonds or feta cheese are getting too brown, cover with a lid. Serve with yogurt and mustard dip, if desired. Mix all the ingredients for the dip well. I always make it by feel, so I can’t give exact instructions. This dip is delicious with more than just baked zucchini—just try it.