Couscous Stuffed Zucchini With Harissa Yogurt Recipe

Name: Couscous Stuffed Zucchini With Harissa Yogurt
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 None medium zucchini, halved lengthways; 1/2 cup couscous; 1 tbsp vegetable or olive oil; 1 None small white onion, finely chopped; 8 None dates, pitted, coarsely chopped; 1 tsp finely grated lemon zest; 2 tbsp sliced almonds, toasted; 2 tbsp shredded mint; None None Pinch of ground cinnamon; 3/4 cup grated cheddar cheese; 1 tsp harissa (North African chili paste); 2/3 cup Greek yogurt; None None Lemon wedges, to serve

Servings: persons

4 None medium zucchini, halved lengthways
1/2 cup couscous
1 tbsp vegetable or olive oil
1 None small white onion, finely chopped
8 None dates, pitted, coarsely chopped
1 tsp finely grated lemon zest
2 tbsp sliced almonds, toasted
2 tbsp shredded mint
None None Pinch of ground cinnamon
3/4 cup grated cheddar cheese
1 tsp harissa (North African chili paste)
2/3 cup Greek yogurt
None None Lemon wedges, to serve

1
Preheat oven to 350u00b0F. Using a teaspoon, carefully scoop flesh from zucchini, taking care not to pierce skin. Place, cut-side up, on a baking sheet.
2
Place couscous in a medium heatproof bowl; stir in 1/2 cup boiling water. Cover with plastic wrap; set aside for 5 mins or until liquid is absorbed. Using a fork, fluff and separate grains. Cool couscous to room temperature.
3
Heat oil in a medium skillet set over moderately high heat. Add onion; cook and stir for 3 mins or until soft. Add dates; cook and stir for 1 min. Add onion mixture, zest, almonds, mint and cinnamon to couscous. Season. Spoon couscous mixture into zucchini. Sprinkle with cheese, then bake for 10 mins or until just soft.
4
Stir harissa into yogurt. Serve zucchini with harissa yogurt, lemon wedges and sprinkled with pepper.

228

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 4 None medium zucchini, halved lengthways, 1/2 cup couscous, 1 tbsp vegetable or olive oil, 1 None small white onion, finely chopped, and more.

Yes, Couscous Stuffed Zucchini With Harissa Yogurt falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Couscous Stuffed Zucchini With Harissa Yogurt

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