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🍽️ Herb Couscous Filling for Zucchini Blossoms

306 kcal · 30 min · 4 servings

Ingredients

• 150 g Couscous (Instant)
• 150 ml hot vegetable broth
• 1 clove of garlic
• 0.5 red onion
• 1 handful fresh herbs (e.g. basil, parsley)
• 120 g goat cheese
• 3 tbsp olive oil
• salt
• pepper (from the mill)
• 8 zucchini blossoms

Instructions

1. 1. Put the couscous into a bowl.
2. 2. Pour boiling vegetable broth over the couscous.
3. 3. Cover the bowl.
4. 4. Let the couscous swell for about 10 minutes.
5. 5. Fluff the couscous with a fork.
6. 6. Peel the garlic clove.
7. 7. Press the garlic.
8. 8. Peel the onion.
9. 9. Cut the onion into very small cubes.
10. 10. Wash the herbs.
11. 11. Shake the herbs dry.
12. 12. Chop the herbs finely.
13. 13. Crumble the goat cheese into a separate bowl.
14. 14. Add the couscous to the cheese.
15. 15. Add the onion to the cheese.
16. 16. Add the garlic to the cheese.
17. 17. Add one tablespoon of olive oil to the cheese.
18. 18. Add the herbs to the cheese.
19. 19. Season the filling with salt.
20. 20. Season the filling with pepper.
21. 21. Remove the stigma from the inside of the blossoms.
22. 22. Remove the stamens from the inside of the blossoms.
23. 23. Rinse the zucchini blossoms briefly.
24. 24. Pat the zucchini blossoms dry carefully.
25. 25. Fill the blossoms with the couscous mixture.
26. 26. Gently twist the blossom tips together.
27. 27. Fry the filled blossoms in a pan in hot oil.
28. 28. Fry the blossoms for about 2 minutes on the first side.
29. 29. Turn the blossoms carefully.
30. 30. Fry the blossoms for about 2 minutes on the second side.
31. 31. Serve the blossoms drizzled with basil butter.
32. 32. Sprinkle the blossoms with Parmesan.

Nutrition per serving

• kcal: 306
• Protein: 13 g · Fett/Fat: 16 g · Carbs: 27 g