Fruit and Nut Filling for Baked Zucchini

Peel the onion, chop it finely, then let it soften with a little olive oil in a shallow pan over medium heat.

Stir in the fresh breadcrumbs.

Chop the dried apricots and the pistachios, then add them to the pan.

Remove from the heat.

Preheat the oven to 350F (180C).

Put the couscous in a heatproof bowl and pour over the boiling stock.

Pour in a small glug of olive oil, then cover with a plate.

Set aside for about ten minutes.

Add the thyme leaves, lemon zest, and chopped parsley to the breadcrumb mixture, then season thoroughly with salt and black pepper.

Once the couscous has soaked up all the liquid, stir it into the stuffing with a fork (this helps to keep the grains separate).

Slit the zucchini in half from stem to tip and lay them snugly, cut side up, in a shallow ovenproof dish.

Scatter the stuffing over the zucchini, cover the dish with aluminum foil or buttered parchment paper, and bake for twenty-five minutes.

While the zucchini bake, chop the dill, crush the garlic, and stir in the vinegar and olive oil.

Beat in the yogurt with a small whisk or fork.

Serve with the baked zucchini.