Couscous Stuffed Courgettes with Mozzarella & Pine Nuts
Stuff courgettes with our Roasted Vegetable Couscous, buttery pine nuts and mozzarella for a delicious veggie main (for a vegan alternative use a dairy-free cheese). This is also delicious when made with our Italian flavoured grains for a punchy kick of pesto.
Preheat the oven to 200C/180Cfan/Gas 6.
Cut the courgettes in half lengthways and using a small spoon, scrape out some of the filling from the middle of the length of each half – making sure that you leave a decent edge so that they hold their shape. Place the courgettes in a baking dish or on a baking tray cut-side up, brush with a little oil, season with salt and bake for 15 minutes.
Prepare the couscous according to the packet instructions and fluff with a fork to separate the grains.
Finely chop the scooped-out courgette flesh. Add a drizzle of oil to a frying pan over a medium heat and add the garlic. Cook for 30 seconds until fragrant and then add the courgette flesh and tomatoes. Season with salt and pepper. Fry for 3-4 minutes until the water has evaporated and then remove from the heat. Stir in the pine nuts and the herbs and allow to cool a little. Add the couscous and mozzarella and mix well.
Spoon the couscous filling into the courgette halves. Top with the remaining mozzarella and chilli flakes and return to the oven to bake for a further 15-18 minutes or until golden and crisp on top and the courgettes have softened. Scatter with basil leaves to serve.
- light olive oil
- 2 large courgettes
- 1 x packet of Ainsley Harriott Roasted Vegetable Couscous
- 2 cloves of garlic, peeled and minced
- 1 large ripe tomato, deseeded and diced
- 2 tbsp pine nuts
- 2 tbsp chopped basil or parsley, plus extra to serve
- mozzarella, cut into small cubes
- sea salt & freshly ground black pepper
- pinch of chilli flakes (optional)