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Stuffed zucchini with turkish cous cous salad is vegan & vegetarian, packed with light and healthy ingredients. Easy & quick recipe, simply perfect for meatless Monday! by The Petite Cook

Stuffed Zucchini With Turkish Cous Cous Salad

Course: Main Course
Cuisine: Vegetarian
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 2
Stuffed zucchini with turkish cous cous is vegan & vegetarian, packed with light and healthy ingredients. Easy & quick recipe, simply perfect for meatless Monday!
Print Recipe

Ingredients

  • 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

Instructions

  • Preheat oven to 170C (fan 150C) /325F.
  • 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. Enjoy!