Couscous with Colorful Vegetables

Ingredients

• 200 g Couscous
• Salt
• 2 carrots
• 1 bulb fennel
• 1 yellow bell pepper
• 1 red bell pepper
• 2 Zucchini
• 1 Garlic clove
• 2 shallots
• 2 tbsp olive oil
• 1 lemon
• 1 sprig rosemary
• 1 sprig thyme
• Pepper

Instructions

1. 1.

   Cook the couscous according to package instructions in salted water.

2. 2.

   Peel the carrots. Wash and trim the fennel, bell peppers, and zucchini. Cut everything into bite‑size pieces.

3. 3.

   Peel and finely dice the garlic and shallots.

4. 4.

   Heat the oil in a pan. Add all ingredients except the couscous and sauté until just tender.

5. 5.

   Meanwhile, zest the lemon generously, removing all white pith. Slice the fruit flesh between the membranes.

6. 6.

   Wash, shake dry, and finely chop the rosemary and thyme leaves.

7. 7.

   Add the lemon slices to the vegetables, stir in rosemary and thyme, season with salt and pepper, then serve the vegetable mixture over the couscous on plates.