Recipe

Couscous-stuffed zucchini with harissa yoghurt

Apr 27, 2013 2:00pm
  • 15 mins preparation
  • 20 mins cooking
  • Serves 4
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Ingredients

Couscous-stuffed zucchini with harissa yoghurt
  • 4 medium zucchini, halved lengthwise
  • 1/2 cup couscous
  • 1 tablespoon vegetable or olive oil
  • 1 small white onion, finely chopped
  • 8 dates, pitted, coarsely chopped
  • 1 teaspoon finely grated lemon zest
  • 2 tablespoon flaked almonds, toasted
  • 2 tablespoon shredded mint
  • pinch of ground cinnamon
  • 1/3 cup grated tasty cheese
  • 1 teaspoon harissa
  • 1/2 cup greek-style natural yoghurt
  • lemon wedges, to serve

Method

Couscous-stuffed zucchini with harissa yoghurt
  • 1
    Preheat oven to 180°C/160°C fan forced. Using a teaspoon, carefully scoop flesh from zucchini taking care not to pierce skin. Place zucchini, cut-side up, on a baking tray.
  • 2
    Place couscous in a medium heatproof bowl; stir in 1/2 cup boiling water. Cover with plastic food wrap; set aside for 5 minutes or until liquid is absorbed. Using a fork, fluff and separate grains. Cool couscous to room temperature.
  • 3
    Heat oil in a medium frying pan over moderately high heat. Add onion; cook and stir for 3 minutes or until soft. Add date; cook and stir for 1 minute. Add onion mixture, zest, almond, mint and cinnamon to couscous. Season. Spoon couscous mixture into zucchini. Sprinkle with cheese, then bake for 10 minutes or until just soft.
  • 4
    Stir harissa into yoghurt. Serve zucchini with harissa yoghurt, lemon wedges and sprinkled with pepper.

Notes

西葫芦is also delicious at room temperature for a picnic or barbecue. Use the scooped out zucchini flesh in savoury muffins or frittatas.

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