Stuffed Courgettes with Cous Cous & Feta

Similar to the Aubergine Boats recipe featured last week there are so many fillings one can opt for when stuffing a vegetable :) I chose to go with a mixture of North African and Mediterranean ingredients.

Ingredients:
(Serves Two)

2 Large Courgettes
1 Small Shallot, chopped
60g Cherry tomatoes
70g Cous Cous
100ml Boiling Water
1/2 Vegetable Stock Cube
1 tbsp Shredded Aubergine in Olive Oil (from an Italian delicatessen)
50g Feta Cheese
Extra Virgin Olive Oil

Pre-heat oven to 180C.

Halve the courgettes lengthways and scoop out the middle leaving a 1cm border. Dice the flesh into small pieces, set aside.

Place the courgette casings onto a greaseproof baking tray, and brush with a little olive oil. Bake for 10mins.

CHEATS WAY: Add the stock cube to the boiling water and stir until melted. In a bowl unite the cous cous with the liquid stock and stir, cover with clingfilm, set aside.

Heat approximately 1 tbsp. of olive oil in a pan then add the shallot for 1min. Stir in the diced courgette and cherry tomatoes and fry for 5mins followed by the shredded aubergine, feta and cous cous mixing for 1 min.

Divide the filling equally between the courgette casings, and put in the oven for 10mins.

Serve with salad or a few pieces of freshly cut lightly toasted bread.

Tried It? Liked It? Tweaked It? Let me know!

Patz x

Comments

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