Delicious fall comfort food. Perfect for these rainy, windy days!
Ingredients for 2 pers.:
- ½ zucchini
- 150 gr couscous
- 100 gr mixed mushrooms
- 200 ml mushroom broth
- 50 gr feta
- 1 clove of garlic
- olive oil
- 1 tablespoon mustard
- 1 lemon
- salt and pepper
How to prepare it:
Start by cooking the water for the mushroom broth. Wash the zucchini, cut of the edges, cut the zucchini in small slices. In the meantime, you can already put a grilling pan and a frying pan on the stove. Add some oil to the frying pan.
Chop the mushrooms very small. Once the oil has heated up you can add the mushrooms with the thyme to the frying pan. Peel the skin of the garlic, cut the garlic in half, remove the root and squeeze the garlic into the pan with the mushrooms. Put the slices of zucchini into the grilling pan. Fry the mushrooms for about 5 minutes whilst stirring once a while and as soon as the zucchini shows the grilling structure you can turn the zucchini slices.
As soon as the mushrooms are ready, take the frying pan of the stove, save the oil (let the oil from the mushrooms percolate into a small bowl). We will use the oil for the dressing; since it now has a bit of a mushroom flavour. Take the zucchini slices from the grilling pan, sprinkle some salt and pepper on them and let them cool off.
Add some mustard, salt, pepper and lemon juice to the saved oil. Mix everything until the dressing thickens.
Prepare the couscous with the mushroom broth as written on the package.
Put the couscous into a serving dish. Decorate the zucchini slices on top, sprinkle the mushrooms on the zucchinis. Sprinkle the feta on top of the salad. Finish off the salad by pouring the salad on top.