Zucchini stuffed with couscous

Name: zucchini stuffed with couscous
Cook time: 15 min
Total time: 40 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 200 g couscous; 1 el shawarma spices; el liquid Italian herbal broth; 2 dl tap water; 3 bunch onion; 8 g fresh fresh mint container of 15 g; 200 g soft goat cheese; 2 zucchini

Zucchini stuffed with couscous, soft goat's cheese and fresh mint.

Ingredients

Kitchen Stuff

1 steam cooker

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.