Stuffed Zucchini With Turkish Cous Cous Salad
Prep time
Cook time
Total time
Stuffed zucchini with turkish cous cous is vegan & vegetarian, packed with light and healthy ingredients. Easy & quick recipe, simply perfect for meatless Monday!
Recipe type: Main course
Cuisine: Vegetarian
Serves: 2
  • 2 roundy zucchini
  • Extravirgin olive oil
For the turkish cous cous:
  • 6 oz /170 g couscous
  • 1 cup /240 ml vegetable stock or water
  • 1 cup cherry tomatoes, halved
  • 2 tbsp red onion, chopped
  • 2 tbsp lemon juice
  • 2 tbsp tomato paste
  • ? cup /40ml extravirgin olive oil
  • a handful fresh mint leaves, chopped
  • a handful of fresh cilantro, chopped
  • salt and freshly cracked black pepper
  1. Preheat oven to 170C (fan 150C) /325F.
  2. Wash and dry the zucchini, then cut in half through the stem and bottom end.
  3. With a melon melon baller or spoon, scoop out the seeds and flesh from each half, leaving about a half-inch shell and reserving the flesh.
  4. Bring water or stock to a boil. Pour the couscous in a bowl. Add the hot stock and stir using a fork.
  5. Cover and rest for 6-8min, until the liquid is absorbed.
  6. Once the couscous is cooked and tender, fluff it a little with a fork, breaking up any lumps.
  7. In the meantime, heat the olive oil in a frying-pan over medium heat.
  8. Add the tomato paste and stir for 2 min, then add the onion and stir all ingredients.
  9. Take the pan off the heat , season with salt and pepper to taste and mix well with the cous cous.
  10. Fold in all the remaining ingredients, then add the reserved zucchini flesh.
  11. Fill each zucchini with the cous cous salad.
  12. Place zucchini and their tops on an oven tray covered with parchment paper.
  13. Brush with olive oil and bake in the oven for 20 min.
  14. Serve hot from the oven or at room temperature. Enjoy!
Recipe by The Petite Cook at