Stuffed Courgette with Moroccan-Style Couscous and Goat's Cheese
with sweet apple and shaved almonds- Amandelnoten
- Noten
- Selderij
- Mosterd
- Gluten
- Tarwe
- Melk (inclusief lactose)
- Gluten
- Ei
- Gerst
- Kamut
- Khorasan (tarwe)
- Mosterd
- Haver
- Pinda's
- Lupine
- Noten
- Sesamzaad
- Spelt
- Soja
- Rogge
- Selderij
- Tarwe
- Zwaveldioxide en sulfiet
- May contain traces of allergens
This recipe provides 338 grams of vegetables per portion.
Ingredients
1 piece
Courgette
Ā½ piece
Onion
Ā½ piece
Garlic
10 g
Shaved almonds
(Contains: Amandelnoten, Noten May be present: Gluten, Ei, Gerst, Kamut, Khorasan (tarwe), Mosterd, Haver, Pinda's, Lupine, Noten, Sesamzaad, Spelt, Soja, Rogge, Selderij, Tarwe, Zwaveldioxide en sulfiet)
Ā½ sachet(s)
Curry powder
(Contains: Selderij, Mosterd)
10 g
Dried apricot pieces
(May be present: Pinda's, Noten, Sesamzaad, Soja)
10 g
Raisins
(May be present: Pinda's, Noten, Sesamzaad)
40 g
Wholewheat couscous
(Contains: Gluten, Tarwe May be present: Mosterd, Lupine, Soja)
Ā½ piece
Apple
1.5 teaspoon
Ground coriander
5 g
Dill, mint & flat leaf parsley
15 g
Kalamata olives
Ā¼ piece
Lemon
75 g
Fresh goat's cheese
(Contains: Melk (inclusief lactose))
Not included in your delivery
1 tablespoon
Olive oil
75 milliliters
Water
Ā¼ piece
(Low sodium) vegetable stock cube
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Cut the courgette in half lengthways. Hollow it out with a spoon to make courgette boats about 0.5cm thick. Set the flesh aside.
- Heat a drizzle of olive oil in a large deep frying pan with a lid over medium-high heat. Fry the courgette boats face down for 3 - 4 minutes, covered.
- Turn the courgette over and fry on the other side for 3 - 4 minutes. Season with salt and pepper to taste.
- In the meantime, chop the onion into half rings and crush or mince the garlic.
- Heat a clean frying pan without oil over medium-high heat and toast the shaved almonds for 1 - 2 minutes or until golden-brown.
- In a lidded saucepan, boil the water with the stock cube crumbled in (see pantry for amounts). Once the water is boiling, remove the pan from the heat and add the curry powder, dried apricots, and raisins.
- Add the couscous and let it soak for 10 minutes, covered. Stir through the couscous with a fork.
- Finely chop the flesh of the courgette.
- Heat the frying pan used for the almonds over medium-high heat with a drizzle of olive oil. Fry the courgette flesh, onion, and garlic for 1 - 2 minutes.
- Core and dice the apple. Add the apple and ground coriander to the frying pan and fry for 1 - 2 minutes.
- Roughly chop the herbs and cut the olives in half.
- Wash and zest the lemon, then cut it into wedges.
- Add the couscous to the frying pan and mix with the other veggies and aromatics. Add half of the herbs, the lemon zest and the juice of 1 lemon wedge per person. Season with salt and pepper to taste.
- Serve the courgette boats on plates and generously fill them with the Moroccan-style couscous.
- Top with the goat's cheese, the olives and the shaved almonds.
- Garnish with the rest of the fresh herbs.
Did you know... courgettes are technically classified as a fruit, as are cucumbers, pumpkins and tomatoes. Courgettes are high in iron, vitamin C and calcium.
