Zucchini stuffed with spiced couscous

Ingredients for 6 servings:

• 3 m.-large zucchini
• 200 g couscous
• 350 ml vegetable stock
• ½ tsp cinnamon powder, ground
• 1 tsp turmeric
• 2 tsp harissa
• 2 tbsp olive oil
• 45 g raisins
• 45 g cashew nuts, coarsely chopped
• e.g. sea salt
• n. B. Pepper, from the mill
• 1 medium-sized onion(s), diced
• some olive oil, for steaming
• 1 can tomato(s), chunky, approx. 400 g
• 1 bottle of tomatoes, pureed, approx. 690 g
• 2 tsp harissa
• 1 tsp cinnamon powder, ground
• 1 tsp sweet paprika powder
• 1 tsp sea salt
• 1 tsp raw cane sugar
• 45 g raisins
• 45 g cashew nuts, coarsely chopped
• 200 g cheese (Emmental or goat cheese)

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 5 minutes

With a sweet and spicy tomato sauce, vegan, vegetarian

For the filling, bring the stock to a boil with the raisins and spices. Stir in the couscous, remove from the heat, and let the couscous swell according to the package instructions. Fluff the couscous with a fork and mix with 2 tablespoons of olive oil and the cashew nuts. Season to taste with salt and pepper. Halve the zucchini lengthwise and scoop out the flesh with a spoon (or a melon baller). Roughly chop the zucchini insides and set aside for the sauce. For the sauce, heat a little olive oil in a high-fat pan. Sauté the onion until translucent. Add the zucchini insides and sauté briefly. Deglaze with the strained tomatoes and diced tomatoes and season with the spices. Add the raisins and cashew nuts and bring to a boil briefly. Fill the zucchini halves generously with the couscous. If you have any leftover filling, simply add it to the sauce. Pour the sauce into a large casserole dish and place the stuffed zucchini on top. Bake in the oven at 220°C for 30 minutes. This recipe is vegan. However, my boyfriend loves anything baked with cheese. So I often top the zucchini with 200g of Emmental or goat cheese. Personally, I prefer it without cheese.