For the couscous, peel the shallot and cut into fine cubes.
Heat olive oil in a small saucepan and sauté the onion cubes.
Add the couscous and fill up with vegetable stock. Cover and let it swell for 10 minutes on low heat.
In the meantime, wash and finely dice the bell bell pepper.
Remove the seeds from the pomegranate.
Remove the thyme from the stem and finely chop the leaves.
Cut the olives into slices.
When the couscous is soft, add the peppers, olives and pomegranate seeds.
Season with salt, pepper and thyme.
Cut the zucchini in half lengthwise. Use a spoon to remove the soft inner part.
Place the cut side of the zucchini on the grill grate and grill for about 3 minutes.
Then remove from the grill and place in an ovenproof dish.
Temper the grill to approx. 180 C°.
Fill the zucchini with the couscous and place the mold back on the grill.
Cover with aluminum foil and grill indirectly for about 5 minutes.
Preparation Tip:
Instead of couscous, you can also use quinoa or bulgur.
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