Courgettes and aubergines stuffed with couscous
Cooking time:
1 hour
Active time:
25 minutes
Complexity:
Easy
Such a snack looks great on the table and is not too difficult to prepare, try it!
5
Recipe "Zucchini and eggplant stuffed with couscous"
Ingredients for 2 servings
squash
1 pc.
eggplant
1 pc.
couscous
100 g
bell pepper
1 pc.
pitted green olives
1-2 tbsp. spoons
parsley
a few twigs
celery
1 small stem
hard cheese
20 g
olive oil
salt
Step 1/3
Pour boiling water over the couscous and leave to swell under the lid.
Step 2/3
Cut the zucchini and aubergine in half, carefully cut the flesh from the middle with a small knife to make boats. Bake the aubergines in the oven (about 15 minutes), covering with a sheet of foil.
Step 3/3
Finely chop the bell peppers, olives and herbs, combine with the finished couscous, salt, season with olive oil and mix. Fill the resulting minced halves with zucchini and eggplant and sprinkle with the grated cheese. Bake in the oven at 180C until tender (about 20 minutes).
Ingredients for 2 servings
squash
1 pc.
eggplant
1 pc.
couscous
100 g
bell pepper
1 pc.
pitted green olives
1-2 tbsp. spoons
parsley
a few twigs
celery
1 small stem
hard cheese
20 g
olive oil
salt
Nutritional value per 100 g
Calories
82 kcal
Proteins
3 g
Fats
2 g
Carbohydrates
11 g
Saturated fat
1 g
Dietary fiber
2 g
Added sugar
0 g