One of the few real success stories in our garden this year was courgettes. The children grew two different colours (Alfie=green, Jasmine=yellow), and both provided a really good crop. We left a couple to grow larger, but harvested them before they became full-grown marrows with inedible skins. This recipe worked really well in complementing the subtle flavour of the courgettes, and made for a very filling tea!
Serves 6
Ingredients
1 large courgette or small marrow
100g wholewheat Couscous
1 garlic clove, finely chopped
300ml good quality vegetable stock
50g currants, soaked in water to soften
4 dried apricots, finely chopped
2 spring onions, chopped
1 tbs spice blend of your choice (I used Tunisian Berbere but Ras-el-Hanout would also work well)
1 tbs flaked almonds
Method
1. Preheat the oven to 190C.
2. Halve the courgette/marrow lengthways and scoop out the insides.
3. In a large bowl add all of the stuffing ingredients, stir well and allow to soak for 10 minutes.
4. Carefully scoop the mixture into the scooped out halves, put together and wrap tightly in tin foil.
5. Place in the oven and bake for 40 minutes.
6. Take out of the oven, allow to cool slightly then carefully slice.
7. Serve immediately with vegetables or salad (I sautéed some aubergine cubes and potatoes).
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My Name is Shubham Patel And My partner name is Jenish Pateliya. we both work on this website.