For the couscous vegetable loaves, mix the couscous with crumbled bouillon cube and pour boiling water, cover and let swell for a few minutes.
In the meantime, grate carrots and zucchini, cut feta into small cubes. Mix in a bowl with the eggs and couscous.
Season with curry, salt, pepper and a little lemon juice (possibly some chili if you want it spicier).
Heat olive oil in a non-stick frying pan, add about 1 tablespoon of the couscous mixture to each, flatten and fry for a few minutes on both sides.
Preparation Tip:
Refine the couscous-vegetable loafs with fresh herbs (parsley, chives) or sprinkle at the end. Serve with a yogurt or sour cream dip.