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🍽️ Oriental Couscous Stuffed Zucchini

384 kcal · 30 min · 4 servings

Oriental Couscous Stuffed Zucchini Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Preheat the oven to 200 degrees Celsius with top and bottom heat.
  2. 2. Wash the zucchini thoroughly under running water.
  3. 3. Cut two zucchini in half lengthwise.
  4. 4. Scoop out the inside of the zucchini halves using a coffee spoon.
  5. 5. Ensure the skin remains intact and a cavity about two centimeters wide is created.
  6. 6. Set aside the removed zucchini flesh and seeds.
  7. 7. Cut the remaining zucchini into small cubes of about half a centimeter in size.
  8. 8. Lightly salt all zucchini parts and set them aside.
  9. 9. Wash the lime under running water.
  10. 10. Cut the lime in half.
  11. 11. Squeeze the juice from the lime.
  12. 12. Wash the mint thoroughly.
  13. 13. Shake the mint dry.
  14. 14. Separate the mint leaves from the stems.
  15. 15. Cut the mint leaves into thin strips.
  16. 16. Cut the dates into thin strips.
  17. 17. Halve the shallot.
  18. 18. Peel the shallot.
  19. 19. Dice the shallot finely.
  20. 20. Finely chop the previously removed zucchini flesh.
  21. 21. Put the almonds in a pot.
  22. 22. Roast the almonds over medium heat without added fat.
  23. 23. Roast the almonds for about four minutes.
  24. 24. Remove the almonds from the pot and set them aside.
  25. 25. Add one tablespoon of olive oil to the same pot.
  26. 26. Heat the olive oil.
  27. 27. Add the diced shallots to the pot.
  28. 28. Add the finely chopped zucchini flesh.
  29. 29. Add the diced zucchini.
  30. 30. Sauté the vegetables for about two minutes.
  31. 31. Remove the mixture from the pot and set it aside.
  32. 32. Add the tomatoes to the pot.
  33. 33. Add a pinch of sugar.
  34. 34. Season with salt.
  35. 35. Season with pepper.
  36. 36. Cover the pot.
  37. 37. Simmer the tomatoes over medium heat for about ten minutes.
  38. 38. Place the zucchini halves on a baking sheet.
  39. 39. Line the baking sheet with baking paper.
  40. 40. Add the zucchini cubes to the zucchini halves on the sheet.
  41. 41. Cook everything in the oven for about fifteen minutes.
  42. 42. Bring the vegetable broth to a boil in a pot.
  43. 43. Remove the pot with the broth from the stove.
  44. 44. Add the couscous to the hot broth.
  45. 45. Cover the pot.
  46. 46. Let the couscous swell for about ten minutes.
  47. 47. Mix the swollen couscous with the mint.
  48. 48. Mix the couscous with the dates.
  49. 49. Mix the couscous with the roasted almonds.
  50. 50. Mix the couscous with the zucchini cubes.
  51. 51. Add one tablespoon of olive oil to the couscous mixture.
  52. 52. Add two teaspoons of lime juice.
  53. 53. Season the couscous mixture with salt.
  54. 54. Season the couscous mixture with pepper.
  55. 55. Fill the zucchini halves with the couscous mixture.
  56. 56. Arrange the stuffed zucchini on plates.
  57. 57. Serve the zucchini with the tomato sauce.

Nutrition per serving