Tricolor couscous with feta, tomatoes and zucchini: an economical, simple, summer one-dish meal without butter and without eggs. An easy and quick recipe, also to be prepared the night before for lunch at the office or on the beach the next day.
Wash the zucchini, trim the ends, cut them into pieces, and boil them, leaving them al dente.
Cook the couscous as well (you can use the vegetable cooking water) and wait for it to cool slightly.
Combine the couscous with the zucchini and the feta cut into cubes.
Season everything with extra virgin olive oil, pepper, and torn basil, mixing well before serving.
Pot
Bowl
Without butter and without eggs. It can be prepared the night before and stored in the refrigerator for lunch the following day.
Italia, Puglia
| Energy (kcal) | 58.46 |
| Carbohydrates (g) | 4.55 |
| of which sugars (g) | 2.61 |
| Fat (g) | 3.18 |
| of which saturates (g) | 1.57 |
| Protein (g) | 2.63 |
| Fibre (g) | 0.98 |
| Salt (g) | 0.15 |
