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 f...
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