Simple Meat-Free: Couscous with Zucchini and Mushrooms

A quick and tasty couscous dish made from zucchini and mushrooms, flavored with curry paste and lemon juice. The dish is perfect for warm summer days and takes only a few minutes to prepare.

Meat-free cooking doesn't have to mean tasteless food, and this couscous dish with zucchini and mushrooms proves it convincingly. The two main flavor-givers in this dish are curry paste and lemon juice: the former provides heat, the latter adds fresh citrus tang.

Green chilli paste is spicier than red, so choose based on your taste preferences. Briefly heating the zucchini and mushrooms keeps them nicely crispy, so don't overcook them.

Step-by-step preparation

Start by chopping the scallions along with the green parts and peeling and mincing the garlic finely. Halve the zucchini lengthwise and slice into approximately 0.5 cm thick slices. Clean the mushrooms and slice them as well. Prepare the stock and keep it warm.

Heat oil in a pot and sauté the scallions and garlic for a couple of minutes. Add the curry paste and heat, stirring, for about a minute. Then add the zucchini and mushroom slices to the pot and heat, stirring occasionally, for about five minutes.

Add the couscous and stock, cover the pot and let the dish simmer on low heat for 5-6 minutes, stirring occasionally. Finally, season with salt and lemon juice and serve immediately.