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.
Step 1 of 4: Wash the zucchini, trim the ends, cut them into pieces, and boil them, leaving them al dente.
Step 2 of 4: Cook the couscous as well (you can use the vegetable cooking water) and wait for it to cool slightly.
Step 3 of 4: Combine the couscous with the zucchini and the feta cut into cubes.
Step 4 of 4: Season everything with extra virgin olive oil, pepper, and torn basil, mixing well before serving.
Recipe by
In summary: Not suitable for vegans · To be checked for vegetarians · To be checked for pescatarians · Contains lactose · Contains nickel · Allergens detected: Gluten and Milk
| Average values | Per 100 g |
|---|---|
| Energy | 245 kJ58 kcal |
| Fat | 3.19 g |
| of which saturated fatty acids | 1.58 g |
| Carbohydrates | 4.54 g |
| of which sugars | 2.61 g |
| Fibre | 0.99 g |
| Protein | 2.64 g |
| Salt | 0.15 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label. If you notice anything unusual, write to us at info@foodiecooklab.it.
In gray: not detectedDetected
