Zucchini with couscous and feta filling

Ingredients for 4 servings:

• 4 small zucchini
• 200 ml vegetable stock
• 100 g couscous
• 1 onion(s), red
• 1 clove(s) garlic
• 2 tbsp olive oil
• 2 tbsp white balsamic vinegar
• 200 g feta cheese, crumbled
• 40 g pine nuts
• 2 tbsp basil, freshly chopped
• salt and pepper
• ½ tsp cinnamon powder
• salt water

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

quick and delicious, especially on warm summer days

For the couscous and feta filling, bring the vegetable stock to a boil. Stir in the couscous, stir through, and remove the pan from the heat. Let the couscous simmer in a covered pan for about 4 minutes. Peel and finely dice the red onion and garlic clove, and sauté in olive oil. Deglaze with balsamic vinegar and stir into the couscous along with the crumbled feta cheese, toasted pine nuts, and finely chopped basil. Season with salt, pepper, and cinnamon. Wash the zucchini, trim off the ends, and halve the zucchini lengthwise. Using a small spoon, scoop out the insides. Blanch in boiling salted water for 3-4 minutes, rinse with cold water, and pat dry. Then fill with the prepared couscous mixture. Place the stuffed zucchini in a baking dish. Drizzle with olive oil and season with salt and pepper, if desired. Bake on the middle rack of an oven preheated to 200°C for about 8-10 minutes.