Zucchini, also known as courgettes, are often sold in packets and there’s always too many. The following recipe can be made with any zucchini and it can also use up the leftover couscous too!
Yellow zucchini roughly chopped-1 medium
Green zucchini roughly chopped-1 medium
Green zucchini-¼ medium
Cumin seeds-1 teaspoon
Green chilies finely chopped-2-3
Ginger finely chopped-1 inch
Turmeric powder-¼ teaspoon
Red chili powder-½ teaspoon
Coriander powder-1 teaspoon
Couscous soaked and drained-1 cup
Salt to taste
Red capsicum curls for garnish
Green capsicum curls for garnish
Onion roughly chopped-1 large
Saute chilies and ginger and for a minute. Add chopped green and yellow zucchinis and saute further for a minute. Add turmeric powder, red chili powder and coriander powder and mix well.
Add couscous and mix well. Cook till the zucchinis and couscous are done. Transfer this into a bowl, cool and add salt and onion and mix well. Mash lightly with the back of the spoon
Heat a non-stick pan, drizzle oil.
Divide the mixture into 12 equal portions, shape them into balls and flatten to make kebabs.
Place the kebabs on a hot pan, shallow-fry, turning sides, till they are brown and crisp on both the sides. Drain on absorbent paper.
To make a garnish, cut into halve remaining zucchini, make slits on one half without cutting through, press lightly with the knife and spread the layers to make a fan. Place this on one side of a serving plate.
Make slits on the remaining half without cutting through, insert alternate layers inside the previous one to make a flower. Keep this on the other side of the serving plate. Place kebabs in the center of the serving plate, garnish with red and green capsicum curls and serve immediately.