IMPERFECT ZUCCHINI STUFFED WITH HERBED COUSCOUS AND MIXED NUTS
Serves
4
Preparation
15
minutesCooking Time
30
minutesIngredients
4 4 Imperfect Picks zucchini
1 1 bunch coriander
1 1 bunch mint
1 1/2 cups 1 1/2 couscous
75 g 75 mixed nuts
1 1 lemon
250 g 250 Harris Farm Hummus
250 g 250 tzatziki
- FROM YOUR PANTRY
1/4 Tbsp 1/4 ground turmeric
Salt and pepper
Olive oil
Method
- Preheat oven to 180°C, fan-forced, and bring pot with salted water to boil.
- Cut zucchini in half lengthways, carefully scoop out flesh and set aside for later use. Finely chop coriander and mint. Set all ingredients aside.
- Heat grill or large frying pan and cook zucchini halves side down for 2 minutes or until good dark grill marks show. Then turn and cook further for 2 minutes.
- Arrange zucchini halves on a large baking tray, place in oven and cook for 10 minutes or until they begin to soften.
- Meanwhile, put couscous in a heatproof bowl and add turmeric, salt and pepper. Pour over 1 1/2 cups of boiling water, mix quickly but thoroughly, and cover bowl with clean film or foil. Uncover after 3 minutes. Use a fork to fluff and break up any lumps.
- Finely chop zucchini flesh. In a saucepan on high heat, drizzle olive oil and sauté for 2 minutes until softened. Season with salt and pepper, then add to couscous and toss through.
- Add coriander, mint and mixed nuts to the bowl with couscous. Then add 1/2 lemon zest, drizzle of olive oil and mix well. Taste and add salt and pepper if needed.
- Spread hummus on a platter, arrange zucchini boats on top and fill each one with couscous.
- Serve stuffed zucchinis boats sprinkled with lemon zest. Squeeze over a little lemon juice and drizzle with tzatziki.
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