Almond and lemon stuffed courgettes

Almond and lemon stuffed courgettes

Arabic
15 mins Prep · 25 mins Cook

Nut versus zesty lemon play each other off perfectly in this classic veggie dish

Created by Spinneys
Prep time 15 minutes
Cook time 25 minutes
Serves 4
Cuisine Arabic
Diet Vegan
Preparation Moderate
Nutrition (per serving)
Calories 85
Fat 6.2g
Saturates 1.9g
Protein 5.5g
Carbs 3.4g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details

Ingredients

Equipment

Cooking Instructions

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1

To prepare the couscous, place it in a medium bowl, cover with boiling water, cover with cling film and allow to stand until all the liquid has been absorbed.

2

Preheat the oven to 220°C, gas mark 7.

3

Use a spoon to scrape out the centre flesh of the 4 large, halved courgettes, creating cavities to fill.

4

Chop the flesh and place it in a bowl. Mix in the couscous, chopped parsley, chopped mint, chopped and toasted almonds, crushed garlic clove, zest and seasoning.

5

Divide the mixture among the courgettes and pack into each one.

6

Bake for 25 minutes or until soft.

7

Serve drizzled with olive oil.