Ingredients
- 6 round courgettes
- 150 g couscous (5 1/2 oz)
- 4 tablespoons extra virgin olive oil
- 34 cup white wine
- 34 cup tomato puree
- 1 little young onion
- chopped
- 2 tablespoons fresh parsley
- finely chopped
- 2 tablespoons dried chives
- fresh basil
- salt
Instructions
- Trim the upper end and wash courgettes very well.
- Using a small sharp knife, hollow out your courgettes; at the end you can remove better the flesh with a little spoon.
- You have to leave a 0,5 cm (1/4in) border.
- Steam your courgettes for about 5 minutes.
- Be careful they don't become too soft!
- Overturn them on a large dish and let them cool and dry.
- Prepare a sauce with pureed tomatoes, 2 tablespoons olive oil, half the wine, aromatic herbs (put apart some basil leaves for garnishing) and onion.
- Don't fry lightly!
- Add all the ingredients together, season to taste with salt and cook over a medium heat until sauce is well retired.
- Meanwhile you have to prepare cous cous following the instructions on the package.
- Mix cous cous with tomato sauce, stirring very well.
- Preheat oven to 200C (400F).
- Salt courgettes inside and stuff them with cous cous mixed with tomato sauce.
- Arrange them in a baking pan, add the remaining olive oil and wine and bake for about 30 minutes.
- Remember to baste courgettes with cooking juice now and then.
- Garnish with basil leaves that you' ve put apart and serve immediately.
- Note.
- - This dish can be accompanied with a seasonal salad.
- - You may have some filling left.
- There is no problem: warm up it with a bit of water and serve it together with courgettes.
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