Baked Zucchini with Feta

Ingredients

• 2 cloves garlic
• 6 tbsp Olive oil
• Salt
• 800 g Zucchini
• 1 Organic lemon
• 200 g Couscous
• 1 tsp Ras el-Hanout
• 250 g Feta

Instructions

1. 1.

   Peel the garlic and press it into a large bowl. Add the oil and 1 tsp salt, then mix well. Clean, wash, and slice the zucchini into about 1 cm thick rounds. Place them in the bowl and combine thoroughly. Spread the zucchini on a baking sheet lined with parchment paper and bake in a preheated oven at 200 °C (180 °C fan; gas: level 3) for approximately 15–20 minutes.

2. 2.

   Meanwhile, rinse the lemon hot, pat dry, grate its zest finely, and squeeze out the juice. Place the couscous with Ras el-Hanout, lemon juice, and zest in a heat‑proof bowl. Pour twice as much boiling water over the couscous, cover, and let it stand for 5–10 minutes to absorb. Fluff with a fork afterward. Crumble the feta.

3. 3.

   Remove the zucchini from the oven and arrange it on plates with the couscous. Sprinkle the baked zucchini with crumbled feta and serve.