Couscous with Ginger, Zucchini and Corn

Servings: 4
Prep time: 25
Cooking time: 3
  • - 180 g of couscous
  • - 250 g of canned sweet corn, drained
  • - 2 zucchini
  • - 80 g Emmental
  • - 1 lemon
  • - 1 sachet of saffron
  • - ½ teaspoon of grated fresh ginger
  • - Oil
  • - salt
  1. Peel the zucchini, cut them in half lengthwise, remove most of the seeds and cut into cubes. Bring to a boil 400 ml water flavored with saffron, salt it, cook the zucchini for 2-3 minutes, drain with a slotted spoon and let them cool.
  2. Pour the stil boiling cooking water in the couscous, turn off the heat. Cover and let rest for 15 minutes.
  3. Stir in the meantime, grated ginger with a little oil and season the cold zucchini . Grate a teaspoon of lemon zest in a bowl and add it to the corn, along with a little olive oil and a pinch of salt. Dice the Emmental.
  4. Spread the couscous on a plate and crumble with a fork; let it cool. Then season it with zucchini, cheese, corn and another drizzle of olive oil, at least with salt. Spread the couscous on plates, decorating it with thin slices of lemon, and serve.