- 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
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.