Stuffed Zucchini With Turkish Couscous Salad
Servings: 2
Calories: 539kcal
These cute stuffed zucchini with Turkish couscous salad are naturally vegan, dairy free and totally delicious!
Print Recipe
Ingredients
- 2 roundy zucchini
- Extravirgin olive oil
For the turkish cous cous:
- 6 oz couscous
- 1 cup vegetable stock or water
- 1 cup cherry tomatoes halved
- 2 tablespoon red onion chopped
- 2 tablespoon lemon juice
- 2 tablespoon tomato paste
- 3 tablespoon extravirgin olive oil
- a handful fresh mint leaves chopped
- a handful of fresh cilantro chopped
- salt and freshly cracked black pepper
Instructions
- Preheat oven to 170°C (fan 150°C) /325°F.
- Wash and dry the zucchini, then cut in half through the stem and bottom end.
- 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.
- Bring water or stock to a boil. Pour the couscous in a bowl. Add the hot stock and stir using a fork.
- Cover and rest for 6-8min, until the liquid is absorbed.
- Once the couscous is cooked and tender, fluff it a little with a fork, breaking up any lumps.
- In the meantime, heat the olive oil in a frying-pan over medium heat.
- Add the tomato paste and stir for 2 min, then add the onion and stir all ingredients.
- Take the pan off the heat , season with salt and pepper to taste and mix well with the cous cous.
- Fold in all the remaining ingredients, then add the reserved zucchini flesh.
- Fill each zucchini with the cous cous salad.
- Place zucchini and their tops on an oven tray covered with parchment paper.
- Brush with olive oil and bake in the oven for 20 min.
- Serve hot from the oven or at room temperature.
Nutrition
Calories: 539kcal | Carbohydrates: 74g | Protein: 12g | Fat: 22g | Saturated Fat: 3g | Sodium: 144mg | Potassium: 496mg | Fiber: 6g | Sugar: 5g | Vitamin A: 609IU | Vitamin C: 27mg | Calcium: 38mg | Iron: 2mg