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Zucchini and Cous Cous Savory Pie
Savory pies are a staple in my home, usually with whatever can be found in the fridge. Since they are good both hot and cold, they are also excellent for bentos, either as a planned leftover, or as a single-component-yet-balanced lunch.
In this case I had little time, so I assembled two filling lunches for a day outdoors with a whole pie and some grapes for dessert. On a work, sedentary, day I would have used just half pie, possibly adding some other vegetable.
Recipe
- 1 roll premade puff pastry dough
- 6 mid-size zucchini
- 250g ricotta
- 40g instant couscous
- parmesan
- Olive oil for cooking
- salt and pepper (or a spice mix: I often use sichimi togarashi) to taste
Dice the zucchini and cook them in a covered pan with salt a bit of oil.
When they are done, open the pan, leave them on very low heat to dry a bit and cool.
Add water the couscous as per the instructions on the package, let rest.
In a bowl mix the ricotta, zucchini and cous cous; add the spices.
Put the dough in a baking dish, add the filling and fold the dough to cover the top.
Bake at 180° until golden.
