Hixon Allotments Association

Courgette Stuffed With Couscous 
Serves 2

preparation time less than 30 mins
cooking time 40 to 50 mins

2 round courgettes, top sliced off and flesh scooped out
olive oil, for drizzling
250g/9oz couscous
250ml/9fl oz hot vegetable stock, with extra for basting
1 tbsp olive oil
handful fresh parsley and fresh basil, chopped
3 dates, stones removed, chopped
˝ yellow plum, chopped
50g/1ľoz goats' cheese, crumbled

I use any combination of the following; sundried tomato, bacon, onions, broccoli or just herbs and lemon rind, in fact whatever I fancy
Preparation Method

  1. Preheat oven to 200C/400F/Gas 6.

  2. Drizzle the courgette all over with olive oil and place onto a baking sheet, then transfer to the oven to cook for 30-40 minutes or until slightly softened. 

  3. Place the couscous into a bowl and pour over enough hot vegetable stock to cover the couscous. Cover the bowl with cling film and leave to stand for 4-5 minutes before separating the grains of couscous with a fork.

  4. Then add all of the remaining ingredients to the bowl and mix well. Put into the courgettes and replace tops. 

  5. Put some veg stock in the dish & cover the whole dish with foil & continue cooking until soft & tender