Stuffed Zucchini With Turkish Couscous Salad
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
30 mins
-
Servings
2
-
Calories
539 kcal
-
Course
Main Course
-
Cuisine
Vegetarian
Stuffed Zucchini With Turkish Couscous Salad
Report
These cute stuffed zucchini with Turkish couscous salad are naturally vegan, dairy free and totally delicious!
Share:
Ingredients
- 2 roundy zucchini
- extravirgin olive oil
For the turkish cous cous:
- 6 oz couscous
- 1 cup vegetable stock or water
- 1 cup cherry tomatoes halved
- 2 tablespoon red onion chopped
- 2 tablespoon lemon juice
- 2 tablespoon tomato paste
- 3 tablespoon extravirgin olive oil
- a handful fresh mint leaves chopped
- a handful of fresh cilantro chopped
- salt and freshly cracked black pepper
Instructions
- Preheat oven to 170°C (fan 150°C) /325°F.
- Wash and dry the zucchini, then cut in half through the stem and bottom end.
- With a melon melon baller or spoon, scoop out the seeds and flesh from each half, leaving about a half-inch shell and reserving the flesh.
- Bring water or stock to a boil. Pour the couscous in a bowl. Add the hot stock and stir using a fork.
- Cover and rest for 6-8min, until the liquid is absorbed.
- Once the couscous is cooked and tender, fluff it a little with a fork, breaking up any lumps.
- In the meantime, heat the olive oil in a frying-pan over medium heat.
- Add the tomato paste and stir for 2 min, then add the onion and stir all ingredients.
- Take the pan off the heat , season with salt and pepper to taste and mix well with the cous cous.
- Fold in all the remaining ingredients, then add the reserved zucchini flesh.
- Fill each zucchini with the cous cous salad.
- Place zucchini and their tops on an oven tray covered with parchment paper.
- Brush with olive oil and bake in the oven for 20 min.
- Serve hot from the oven or at room temperature.
Nutrition Information
Show Details
Calories
539kcal
(27%)
Carbohydrates
74g
(25%)
Protein
12g
(24%)
Fat
22g
(34%)
Saturated Fat
3g
(15%)
Sodium
144mg
(6%)
Potassium
496mg
(14%)
Fiber
6g
(24%)
Sugar
5g
(10%)
Vitamin A
609IU
(12%)
Vitamin C
27mg
(30%)
Calcium
38mg
(4%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 539 kcal
% Daily Value*
| Calories | 539kcal | 27% |
| Carbohydrates | 74g | 25% |
| Protein | 12g | 24% |
| Fat | 22g | 34% |
| Saturated Fat | 3g | 15% |
| Sodium | 144mg | 6% |
| Potassium | 496mg | 11% |
| Fiber | 6g | 24% |
| Sugar | 5g | 10% |
| Vitamin A | 609IU | 12% |
| Vitamin C | 27mg | 30% |
| Calcium | 38mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
Other Recipes
You'll Also Love
Grilled Veggies and Couscous with Orange-Balsamic Dressing
American, Vegetarian, Vegan
5.0
(3 reviews)
Orzo Salad with Zucchini, Tomatoes, Olives and Feta
American, International, Vegetarian, Vegan
0.0
(0 reviews)
Grilled Zucchini Chickpea Tacos
American, International, Vegetarian, Vegan, gluten-free
4.9
(21 reviews)
