Couscous kisses Zucchini

And it's courgette season again! This green vegetable is harvested in June and August in the local fields, but there is also a great regional offer until autumn. Botanically speaking, courgettes belong to the pumpkin family. In our latitudes, it is a very easy-to-care-for plant that can reach up to 5 kilograms if not harvested beforehand. They also contain a good portion of vitamins, such as vitamin C. In addition, they also score with potassium. Among other things, this mineral supports a healthy heart rhythm and prevents cardiac arrhythmias. Combined with couscous, valuable nutrients such as iron, niacin, magnesium and proteins are added. White beans also bring iron into the game, can bind cholesterol and toxins and are a valuable source of protein. Fats also play an important role in a balanced dish, so a little oil along with cashew puree is a great way to round things up. Cashew butter in particular stands out with calcium, phosphorus and magnesium. The combination of ingredients complements each other perfectly and tastes good too!

Preparation

1. Cut the courgettes into small pieces.
2. Place in a pan and fry in the sunflower oil.
3. Put the white beans in a bowl and mash with a fork or "Moulinette".
4. Add the savoury, cashew puree, V-Complete and salt to the mashed beans. Mix well.
5. Add the couscous to the fried courgette pieces in the pan and stir. Then leave to cool.
6. Now you can add the bean mixture to the courgettes and couscous.
7. Mix everything well.
8. Form small balls out of the mixture. This works best
   with slightly moistened hands, then it sticks less.
9. And the dish is ready! Enjoy the meal.

Photos Jana Schwarz