Filled Zucchini
Ingredients
250
g
couscous
250
ml
vegetable stock
2
tb
margarine
1
pc
onion, fine wedges
1
pc
yellow pepper, thin strips
1
pc
zucchini, finely diced
2
pc
tomatoes, extra fine wedges
2
ts
tomato paste
1
ts
curry, heaped
Some
salt
Some
black pepper, freshly ground
200
g
smoked tofu
Some
caraway
50
g
raisins
Some
parsley, freshly chopped
2
pc
cucumbers
Preparation
1. Pour hot vegetable stock over the couscous and let it rest for 8-10 minutes. Mix 1-2 tablespoons of Alsan in small pieces into the warm couscous.
2. Peel, halve onion and cut into fine wedges. Wash and core peppers, cut into fine strips. Dice zucchini into small cubes. Add vegetables to a pan and fry with some olive oil for 10 minutes at medium heat.
3. Wash the tomatoes, cut in half, cut into very thin wedges, add to the other vegetables and continue to simmer for a few minutes, stirring occasionally. Fold in tomato paste and curry, season with salt & pepper and remove from heat. Add couscous to the vegetables in the pan and mix everything.
4. Dice smoked tofu in very small cubes and fry briefly in a second pan with olive oil. Mix with caraway seeds, raisins and fresh chopped parsley among the vegetable couscous and let it rest for a few minutes.
5. Peel cucumbers and cut in half. Cut the cucumber halves lengthwise. Hollow cucumber pieces with a hollow ball cutter or a sharp small spoon, mix the removed pulp with the couscous.
6. Fill and serve vegetable couscous in the cucumber gondolas. Our tip: Not spicy/exotic enough? Try our hot spice mixture Vlavorite GARAM MASSALA
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