Colorful Vegetable Couscous with Zucchini Stripes

Again a quick meal after the business trip. I’m on the road a lot at the moment, so it comes in handy to always have some supplies in the house for a last-minute dinner.

Quickly make some diced vegetables: 1 fennel bulb, finely diced, 2 carrots, finely diced, 3 small garlic cloves, very finely diced. Now I take a jar of couscous and boil it briefly in twice the amount of water. Then it swells for 10 minutes. In the time I fry the vegetable cubes in some olive oil crisp-tender and season with thyme, salt, red shallot confit (I made double the amount on Sunday. who doesn’t have that, just take an onion and add some sugar) then everything goes into the couscous.

I cut 3 small zucchini with the truffle slicer into long, narrow strips and fry them in 2 tablespoons grape seed oil briefly and hot. Then I add some fine grated lemon zest to the zucchini and 2 tbsp lemon juice to the coucous.

Short and sweet!

stylish dish of couscous mixed with mini fennel dices, mini carrot dices, garlic dices, and lengthwise planed zucchini, photo of the year, professional food photography. long lens, depth of field, octane rendering, very detailed, photorealistic