Couscous with Mushrooms and Zucchini

Ingredients

• 4 Spring Onions
• 2 Garlic cloves
• 200 g zucchini
• 200 g small button mushrooms
• 2 tbsp Rapeseed oil
• Salt
• Pepper
• 1 pinch ground cumin
• 1 tsp curry powder
• 300 g whole wheat couscous
• 400 ml Vegetable broth
• 2 stalks Thai basil
• Cayenne pepper
• 2 tbsp Lime juice

Instructions

1. 1.

   Wash, trim and slice spring onions into thin rings. Peel garlic and finely chop. Wash zucchini, halve lengthwise and cut into thin slices. Clean mushrooms and halve them.

2. 2.

   Heat oil in a pan and sauté garlic over medium heat until translucent. Add zucchini, mushrooms and spring onions, stirring occasionally for 5–6 minutes. Season with salt, pepper, cumin and curry.

3. 3.

   Place couscous in a bowl, pour hot vegetable broth over it and let it sit for about 10 minutes to absorb the liquid. Meanwhile wash basil, shake dry and pluck the leaves.

4. 4.

   Fluff the couscous with a fork. Mix in the vegetables and season with salt, cayenne pepper and lime juice. Serve the veggie‑couscous in bowls and garnish with basil.