Stuffed courgettes with couscous and almonds

Preheat the oven to 180 ° C.

Halve the courgettes in the length and hollow out with a spoon.

Slice the comminuted pulp fine and keep separate. Place the courgettes on a baking sheet covered with parchment paper.

Mix the oil with the ras el hanout, brush the courgettes around with the oil and sprinkle with salt and pepper. Bake for about 30 minutes in the middle of the oven.

Meanwhile, put the couscous in a bowl, pour the water over it and let stand for 10 minutes.

Heat a skillet without oil or butter and toast the almond shavings on a medium heat for 3 minutes. Let cool on a plate.

Grate the yellow skin of the lemon and press 1 half. Cut the other half into slices. Cut the coriander coarsely.

Stir the couscous with a fork.

Mix the oil, ground coriander, cinnamon, fresh coriander, the cut flesh and lemon zest and juice through the couscous.

Season with pepper and salt. Fill the zucchini with the couscous, divide the white cheese over it and garnish with the almond shavings.

Serve with the lemon slices. Yummy! .