Filter
Reset
Sort ByRelevance
WINEANDCHEESE
Zucchini stuffed with couscous
Zucchini stuffed with couscous, soft goat's cheese and fresh mint.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Stir in a bowl the couscous, shawarma spices, liquid broth and the water and let stand for about 10 minutes.
-
Meanwhile, cut the bunched out rings. Ris the mint leaves from the twigs and cut finely.
-
Crumble the goat's cheese. Scoop the spring onion and the goat's cheese through the couscous.
-
Halve the courgettes and hollow them out with a spoon to ¾ cm from the wall.
-
Fill the courgettes up high with the couscous mixture and place them side by side in the steam basket.
-
Fill the steam cooker with water. Put the steam basket in and steam the courgettes for about 25 minutes.
Blogs that might be interesting
-
20 minMain dishmie, salad onion, vega wok pieces, yakitori sauce, garlic, fresh ginger, (peanut) oil, Japanese wok vegetable, soy-ginger-sesame dressing,vega yakitori with mie and japanese wok vegetables -
25 minAppetizerorange, olive oil, garlic, wok prawns, chorizo, parsley, arugula, olive oil, lemon juice, Red pepper, salt and freshly ground pepper,shrimp salad with arugula and orange -
50 minLunchbrown bread mix, white bread mix, butter, margarine, creme fraiche, egg, Brie, cashew nut, Broccoli, honey, young cheese,broccoli brie pie with nuts -
20 minMain dishCherry tomatoes, balsamic vinegar, celery, medium sized egg, semi-skimmed milk, mild olive oil, Italian stir-fry vegetable mushrooms, dried Italian herbs, cannellini canned beans, Pecorino salad flakes,richly filled Italian omelette with balsamic tomato sauce
Nutrition
365Calories
Sodium23% DV540mg
Fat17% DV11g
Protein36% DV18g
Carbs16% DV48g
Fiber16% DV4g
Loved it