stuffed zucchini Mediteranée with guest Evelien
time 35 minutes
ingredients for 2 servings
4 plum tomatoes
2 vegetable broth cubes
150 gram feta
200 gram pearl couscous
1 can chickpeas
preheat the oven at 180°C.
cut the zucchini lengthwise and hollow out with a spoon or knife. cook the zucchini in a steam basket over 1 cube vegetable broth. cook the pearl couscous with the other vegetable broth cube (check the packaging for the cooking time and amount of water).
rinse the chickpeas well in a sieve and pat dry with some kitchen paper. spread the chickpeas on a baking sheet covered with baking paper and drizzle a little olive oil over it. season them with pepper, salt, paprika powder and cumin.
cut the aubergines into cubes and the tomatoes into segments and place them on another baking sheet with baking paper. season with pepper, salt and add some olive oil. bake the vegetables and chickpeas in the preheated oven at 180° C for 20 minutes.
when all vegetables are ready, mix the aubergines under the cooked pearl couscous and season with salt and pepper to taste. spoon the mixture into the zucchini and garnish with tomato wedges, crumbled feta and the crispy chickpeas. finish with pomegranate seeds for a fresh touch.