Stuffed Zucchini Boats with Couscous and Herbs

Ingredients

• 4 medium zucchini
• 1 cup couscous
• 1.5 cups water
• 2 medium tomatoes
• 1 medium onion
• 3 cloves garlic
• 1 cup parsley
• 2 tablespoons olive oil
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 tablespoon lemon juice
• 0.5 teaspoon red pepper flakes

Instructions

1. 1

   Preheat your oven to 375°F (190°C).

2. 2

   Wash the zucchini and slice them in half lengthwise. Scoop out the seeds using a spoon to create boats, leaving about 1/4 inch of flesh intact.

3. 3

   In a medium saucepan, bring 1.5 cups of water to a boil. Add 1 cup of couscous, cover, and remove from heat. Let it sit for 5 minutes, then fluff with a fork.

4. 4

   While the couscous is resting, finely chop the onion and garlic. Heat 2 tablespoons of olive oil in a skillet over medium heat. Add the onion and sauté for about 5 minutes until translucent.

5. 5

   Add the minced garlic to the skillet and sauté for an additional 1-2 minutes until fragrant.

6. 6

   Chop the tomatoes and parsley. Once the couscous has fluffed, combine it with the sautéed onion and garlic, chopped tomatoes, parsley, salt, black pepper, lemon juice, and red pepper flakes. Mix well.

7. 7

   Spoon the couscous mixture into the hollowed-out zucchini halves, pressing down gently to pack the filling.

8. 8

   Place the stuffed zucchini boats in a baking dish and cover with aluminum foil. Bake in the preheated oven for 20 minutes.

9. 9

   After 20 minutes, remove the foil and bake for an additional 10-15 minutes, or until the zucchini is tender and the tops are slightly golden.

10. 10

    Remove from the oven and let cool for a few minutes before serving. Enjoy your delicious stuffed zucchini boats!