Put the couscous in a bowl. Bring 400 ml of water to a boil and pour over the couscous. Allow to swell for 15 – 20 min. In the meantime, dice the vegetables.
Cut the zucchini into strips and press the garlic. Sauté the onions and garlic in a pan over medium heat.
Add the zucchini and fry briefly, then add the rest of the vegetables and fry for 15 – 20 min. Turn again and again. Add salt and pepper.
Finely chop the coriander greens and lemon thyme. Add the fresh and dried herbs to the vegetables and add the swollen couscous to the pan. Taste and season if necessary.
Crumble the cheese with your fingers and sprinkle on top. Serve with mint yogurt.
