These baked courgette boats are stuffed with a lemon and mint couscous, toasted almonds and a drizzle of fruity olive oil. Serve them as a side, or as part of a larger spread that celebrates seasonal veggies
| Created by | Spinneys |
| Prep time | 15 minutes |
| Cook time | 25 minutes |
| Serves | 4 |
| Cuisine | Arabic |
| Diet | Vegan |
| Preparation | Moderate |
| 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
Cooking Instructions
Download PDFTo 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.
Preheat the oven to 220°C, gas mark 7.
Use a spoon to scrape out the centre flesh of the 4 large, halved courgettes, creating cavities to fill.
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.
Divide the mixture among the courgettes and pack into each one.
Bake for 25 minutes or until soft.
Serve drizzled with olive oil.
