Zucchini stuffed with couscous

Ingredients for 4 servings:

• 2 large zucchini, approx. 500 – 600 g
• 300 ml water
• 1 tbsp vegetable stock powder
• 1 tsp turmeric
• 2 tbsp olive oil
• 140 g couscous
• 1 clove(s) garlic
• 2 tbsp parsley, frozen or fresh
• 500 g cherry tomatoes or date tomatoes
• 2 balls of light mozzarella (approx. 250 g)
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

Preheat the oven to 160 degrees Celsius (convection oven). Halve the zucchini lengthwise and remove the seeds with a small spoon. Heat the water in a saucepan with the vegetable stock powder, turmeric, and olive oil. Add the couscous and stir in, then add the crushed garlic and parsley. Season with salt and pepper. Once the couscous has swollen, fill the zucchini with the mixture. Slice the mozzarella and place on top. Place the zucchini on a baking sheet or in a large baking dish. Wash the tomatoes and arrange them alongside. Bake for 30-45 minutes, until the mozzarella is golden brown. Per serving: 331 kcal, fat 12 g, protein 21 g, carbohydrates 33 g, fiber 6 g.