with zucchini and fennel


4 servings

  • 3 tablespoons Rapeseed Kernel Oil NATURAL-NUTTY
  • 3 tablespoons Omega Vital Oil MILD-NUTTY
  • 1 yellow and 1 green zucchini
  • 2 fennels
  • 2 onions
  • 150 g cherry tomatos
  • 2 gloves of garlic
  • 700 ml vegetable stock
  • ½ tea spoon each of tumeric, cumin and coriander (ground)
  • 1 tablespoon Tahini (sesame paste)
  • 1 tablespoon Harissa (hot pepper paste)
  • 2 tablespoons freshly squeezed lime juice
  • 300 g instant couscous
  • 4 tablespoons Chinese parsley leaves
  • seasalt, cayenne to taste


  1. Cut the zucchinie lengthwise and then crossways into slices. Cut onions lengthwise into fine pices. Cut cherry tomatos in half. Mince garlic.
  2. Heat Rapseed Kernel Oil NATURAL-NUTTY in a pan. Add garlic and vegetables (except cherry tomatos). Roast for 3-4 minutes on medium heat, stirring occasionally. Add tomatoes and cook for another 2-3 minutes.
  3. Add 300 ml vegetable stock. Then add tumeric, cumin, coriander, sesame paste, Harissa and lime juice. Mix all well and let it simmer on low heat for 5-6 minutes. Season with salt and cayenne.
  4. Mix instant couscous with remaining vegetable stock and 1 tablespoon Omega Vital Oil MILD-NUTTY and let it soak for approx. 5 minutes. Add remaining Omega Vital Oil NILD-NUTTY and 2-3 dashes of salt. Mix all well. Serve couscous with the vegetable ragout and decorate with Chinese parsley.

preparation time: 30 minutes

Nice to add: Yoghurt-Dip with mint. Mix greek yoghurt with linseed oil, freshly pressed lemon juice, sea salt, grounded cumin and minced mint leaves.


Replace zucchini and fennel by cauliflower and broccoli.

Nutrition values (per serving)

468 kcal
13.9 g
18 g
64 g
Bread units: 
5.5 BE

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