Oriental stuffed round zucchini

Name: Oriental stuffed round zucchini
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 250 g Couscous; 5 TABLESPOONS Oil grass; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 8 small round zucchini (à approx. 100 g); 1 red onion; 1 Garlic clove; 1 TABLESPOON Tomato paste; 1 TEASPOON Ras el Hanout; 500 g minced lamb; 1/4 potty Coriander

AUTHOR
Jennie Fields

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

250 g Couscous
5 TABLESPOONS Oil grass
7-10 Tbsp Salt
7-10 Tbsp Pepper
8 small round zucchini (à approx. 100 g)
1 red onion
1 Garlic clove
1 TABLESPOON Tomato paste
1 TEASPOON Ras el Hanout
500 g minced lamb
1/4 potty Coriander

Directions

1
Mix the couscous in a bowl with 2 tablespoons of oil, season with salt and pepper. Pour boiling water from the kettle over it until the couscous is covered. Cover and let it swell for about 15 minutes, then loosen it up with a fork
2
Clean and wash the zucchini and cut off a lid. Spoon out the flesh, leaving a rim of about 1/2 cm. Dice the flesh. Peel onion and garlic, dice finely. Heat 1 tablespoon of oil in a pan, fry the onion and garlic. Add the zucchini pulp, tomato paste and Ras el Hanout. Season with salt and pepper and stir-fry for about 5 minutes, then place in a bowl and mix with minced meat and couscous.
3
Wash the coriander, shake dry. Pluck off the leaves, cut them into small pieces, stir 3/4 of the coriander into the chopping mixture. Fill the zucchini with the mixture and place in an ovenproof dish. Put the lid of the zucchini back on, sprinkle with 2 tablespoons of oil and bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 30-35 minutes, cover if necessary at the end. Take out the zucchini, sprinkle with the remaining coriander and serve