Couscous-Filled Zucchini

Ingredients

• 3 tbsp olive oil
• 3 zucchinis
• 40 g peeled almond kernels
• 3 shallots
• 2 Garlic cloves
• 200 ml tomato juice
• 1 tsp harissa
• 4 tbsp currants
• 180 g couscous
• 1 tsp sweet paprika
• 1 tsp turmeric
• 0.5 tsp ground ginger
• 1 pinch cinnamon
• 1 Tbsp parsley
• Salt
• Cayenne pepper
• 100 g Feta
• 200 ml vegetable broth
• 1 Organic Lime
• 200 g Greek yogurt

Instructions

1. 1.

   Grease a large or two smaller oven-safe dishes with 1 tbsp oil.

2. 2.

   Wash zucchinis, trim ends and cut into ~8 cm pieces. Hollow out the centers with a melon baller or small spoon, leaving about a 1 cm thick base. Place them upright in the dishes. Roughly chop half of the flesh. Roughly chop almonds and briefly toast them in a pan without fat until fragrant.

3. 3.

   Peel and finely chop shallots and garlic. Heat 2 tbsp oil in a pot and sauté both until translucent. Add tomato juice, stir in harissa, and bring to a boil. Mix currants with couscous, paprika, turmeric, ginger, and cinnamon. Sprinkle into the boiling tomato mixture and simmer for about 5 minutes. Remove from heat and fold in crumbled feta, almonds, parsley, and chopped zucchini flesh. Season with salt and cayenne pepper.

4. 4.

   Fill the zucchinis with the mixture and pour a little broth around them. Cover with a lid and bake in a preheated oven at 200°C (fan 180°C) for about 35 minutes. Remove the lid during the last ~10 minutes.

5. 5.

   Wash lime hot, dry it, zest the peel, squeeze juice, and season yogurt with zest, juice, and salt. Serve this in small bowls alongside the stuffed zucchinis.