Round zucchini with couscous sheep's cheese filling and olives

Name: Round zucchini with couscous sheep's cheese filling and olives
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 4 round courgettes (about 150 g each); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 250 ml Vegetable broth; 100 g Couscous; 50 g Kalamata olives; 50 g Feta cheese; 1 red onion; 5 Stem(s) Mint; 1 TEASPOON Ras el-Hanout (Moroccan spice mixture)

AUTHOR
Sheila Zhang

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

4 round courgettes (about 150 g each)
7-10 Tbsp Salt
7-10 Tbsp Pepper
250 ml Vegetable broth
100 g Couscous
50 g Kalamata olives
50 g Feta cheese
1 red onion
5 Stem(s) Mint
1 TEASPOON Ras el-Hanout (Moroccan spice mixture)

Directions

1
Wash the zucchini and rub dry. Cut off the upper quarter as a lid and put aside. Hollow out the zucchini with a spoon. Season inside with salt and pepper. Put the zucchini lid back on.
2
Bake in the preheated oven (electric cooker: 150 °C/ convection oven: 125 °C/ gas: see manufacturer) for approx. 20 minutes, then allow to cool.
3
Bring the stock to the boil, pour over the couscous and let it simmer covered for about 10 minutes. Coarsely chop the olives. Cut feta cheese into approx. 1 x 1 cm small cubes. Peel and halve the onion and cut into fine cubes.
4
Wash mint, shake dry. Pluck off leaves and chop finely, except for something to garnish. Mix feta, onion, mint and olives with couscous. Season salad with Ras el-Hanout, salt and pepper.
5
Stuff the zucchini with the salad. Arrange on plates and garnish with mint.