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1
Trim the upper end and wash courgettes very well.
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2
Using a small sharp knife, hollow out your courgettes; at the end you can remove better the flesh with a little spoon.
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3
You have to leave a 0,5 cm (1/4in) border.
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4
Steam your courgettes for about 5 minutes.
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5
Be careful they don't become too soft!
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6
Overturn them on a large dish and let them cool and dry.
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7
Prepare a sauce with pureed tomatoes, 2 tablespoons olive oil, half the wine, aromatic herbs (put apart some basil leaves for garnishing) and onion.
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8
Don't fry lightly!
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9
Add all the ingredients together, season to taste with salt and cook over a medium heat until sauce is well retired.
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10
Meanwhile you have to prepare cous cous following the instructions on the package.
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11
Mix cous cous with tomato sauce, stirring very well.
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12
Preheat oven to 200C (400F).
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13
Salt courgettes inside and stuff them with cous cous mixed with tomato sauce.
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14
Arrange them in a baking pan, add the remaining olive oil and wine and bake for about 30 minutes.
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15
Remember to baste courgettes with cooking juice now and then.
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16
Garnish with basil leaves that you' ve put apart and serve immediately.
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17
Note.
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18
- This dish can be accompanied with a seasonal salad.
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19
- You may have some filling left.
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20
There is no problem: warm up it with a bit of water and serve it together with courgettes.
