Stuffed courgettes Moroccan style

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Recipe by Damaris Beems Course: MainCuisine: Moroccan
Servings

4

Preparation

30

minutes
Cooking time

20

minutes
Total time

50

minutes

Tasteful. Healthy. Colorful. Soft. Crisp. Festive. Easy. Light. Savoury. Sweet. In these 10 words, it’s all there. These courgettes filled Moroccan style. And it gives you 10 reasons to start making it.

Ingredients

  • 250 gram couscous

  • 1 tea spoon turmeric

  • 1 table spoon rounded ginger

  • 0,5 table spoon chili flakes

  • 5 pods cardamom

  • 50 gram dry plums

  • 50 gram pistacchio

  • 2 large zucchinis

  • 1 onion

  • 1 preserved lemon

  • 3 cloves garlic

  • salt and pepper

  • olive oil

  • 1 bouquet fresh koriander

  • 0,5 bouquet fresh mint

preparation

  • Place the couscous in a bowl and pour boiling water over it – up to 2 cm above the couscous. Stir in the turmeric.
    Preheat the oven to 200 degrees. Cut the courgettes in half and place them open side up on a baking tray. Coat them with olive oil and sprinkle salt on top. Let them bake in the oven for 30 minutes. Turn them over halfway through.
    Cut the onion, garlic and plums into small pieces. Peel the lemon, take as little of the white flesh with you as possible and cut the zest into small pieces.
  • Heat a frying pan and fry the onion in olive oil until golden brown. Then add the chopped garlic. Add the ginger powder, chili flakes and the seeds from the cardamom.
    In the meantime, roast the pistachios in a dry frying pan until they start to give off their delicious aroma and taste.
  • Stir the couscous into the onions / plums in the pan. Season with salt and pepper.
    Finely chop the coriander and mint leaves and stir it into the couscous. Do the same with the pickled lemon.
  • Remove the zucchini from the oven. Scoop out the pulp. Chop it fine and add it to the couscous. Stir well. Place the courgettes in a nice bowl. Spoon the couscous into / on the courgettes. Garnish with the pistachios.

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