Lentil and Zucchini Couscous

Name: Lentil and Zucchini Couscous
Total time: 20 min
Ingredients: 1 unit zucchini; 1 cup water; 1 small jar canned lentil; 1 cup couscous; 4 tbsp olive oil; 2 pinches salt; 1 clove garlic

ekilu Team

“See how quick and easy it is to make this delicious bowl of lentils, zucchini, and couscous. It’s also ideal to pop in your lunch box and eat on the go.”

ingredients

Difficulty

Easy

Time

20'

Fresh ingredients

zucchini

1 unit

water

1 cup

garlic

1 clove

Pantry ingredients

canned lentil

1 small jar

couscous

1 cup

olive oil

4 tbsp

salt

2 pinches

Instructions

Combine 1 cup water with a little salt and 3 tablespoons olive oil in a pan and place over the heat. Just before the water comes to a boil, add the cup of couscous and turn off the heat. Let stand until the couscous absorbs the liquid. Add a little more salt and oil and stir in if needed,

Mince a clove of garlic and fry over medium heat in a skillet with a little olive oil.

Then add the zucchini (diced) and a little salt and lightly fry over medium heat for 5 minutes, stirring often.

In the meantime, drain and rinse the lentils. After 5 minutes, add to the skillet. Fry all the ingredients for 5 minutes, stirring often. If the mixture is a little dry, you can add a little broth or use water if you don’t have any broth. Let absorb.

Put the couscous you are going to eat into a bowl and add the contents of the skillet on top.

Tips & Tricks

You can add 1/2 onion and 1 tomato to the vegetables. Just mince the onion and chop up the tomato and add it to the skillet with the garlic. Fry for 5 minutes. Then add the zucchini and continue the recipe as above.

You can finish by sprinkling a handful of crumbled fresh cheese over the top.