Stuffed bolcourgettes

Preheat the oven to 200 ° C. Cut the cap of the bolcourgettes (keep them) and hollow the courgettes with a spoon.

The edges must remain about ½ inch thick. Cut the flesh as finely as possible.

Heat a frying pan with non-stick coating and fry the pulp with pepper and salt for 5 minutes on medium heat.

In the meantime, roughly grind the student's oat. Mix the (unrecognized) couscous, muhammara and student oat through the flesh.

Grate the green skin of the lime above it. Halve the lime and squeeze out 1 tbsp juice (per 4 persons). Mix through the couscous mixture.

Fill the buns with the mixture and place them on a griddle covered with parchment paper.

Place the caps next to it. Fry the courgettes for about 25 minutes.