This recipe was the result of a graving for couscous in combination with leftover ingredients we had to use soon. I was honestly surprised how well the combination of the chosen ingredients worked for this dish. While I would not say any of the three parts are outstanding on its own, the combination was a very delicious fresh summer meal.
Ingredients
Couscous:
- 200g couscous
- 200g water
- 100g fresh orange juice
- 50g crushed almonds
- zest of one orange
- 5g salt
Yoghurt:
- 100g yoghurt
- hand full fresh apple mint leaves
- pinch of salt
Zucchini:
- 1 big zucchini
- hand full or cornstarch
- pepper & salt
Toping:
- sliced orange
Instructions
Wash, zest and press the orange. For 200g couscous you should use 300g liquid. Measure the amount of orange juice you got out of your orange. Bring the difference (300g - orange juice) of water to a boil. Remove the pot from the heat and add the salt, couscous, orange zest, almonds and the orange juice. Let it rest covered until you serve the meal.
Cut the zucchini in 0.5cm thick slices. Pepper and salt the slices on both sides. Afterward lightly cover them with corn starch. Using a fine sieve worked very well.
For the yoghurt just cut the mint leaves in very fine slices and mix all ingredients together.
Tips
For the picture I sliced the second orange, removing the inner skin. While the mouth feel is way better than with skin I’m not sure if it was worth the effort. It takes ages and one does waste a lot of the fruit doing so. So if you want to be fancy go for it, otherwise I would rather cut it with the inner skin.
