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Two halves of stuffed zucchini with couscous, tomatoes, and chickpeas on a plate, garnished with yogurt and chopped herbs.

Stuffed Zucchini with Couscous

Franziska
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Cook Time 40 minutes
Total Time 40 minutes
Servings 2

Ingredients
  

  • 1 large zucchini
  • olive oil
  • salt and pepper
  • ⅓ cup cherry tomatoes
  • 1 cup chickpeas
  • ground cumin
  • 1 cup couscous
  • ½ organic lemon
  • 1 garlic clove
  • 2 tbsp yogurt

Instructions
 

  • Preheat the oven to 425°F.
  • Wash the zucchini and cut it in half lengthwise. Scrape or cut out the flesh and chop it finely.
  • Place the zucchini halves on a baking sheet, brush them with some olive oil, and season with salt and pepper. Bake them for 30 minutes.
  • Prepare the couscous according to package directions.
  • Wash the tomatoes and chop them. Drain the chickpeas.
  • Heat olive oil in a pan and sauté the chopped zucchini flesh, tomatoes, and chickpeas for 5 minutes. Season with ground cumin.
  • Wash the lemon and zest it. Then juice it.
  • Peel and press or grate the garlic. Mix it with the yogurt and lemon zest. Season the dip with salt, pepper, and lemon juice.
  • Mix the couscous with everything from the pan. Stir the yogurt and then fill the baked zucchini halves with the mixture. If you so wish, top with an additional dollop of yogurt, and serve immediately.