Summary

Ingredients

• 3 zucchini
• 200 g couscous
• 350 ml vegetable stock
• 0.5 teaspoon ½ cinnamon powder, ground
• 1 teaspoon turmeric
• 2 teaspoons harissa
• 2 tablespoon olive oil
• 45 g raisins
• 45 g cashew nuts, rouhly chopped
• sea salt
• Pepper, from the mill

For the sauce:

• 1 medium onion (s), diced
• some olive oil, for stewing
• 1 can tomato (s), chunky, approx. 400 g
• 1 bottle tomato (s), strained, approx. 690 g
• 2 teaspoons harissa
• 1 teaspoon cinnamon powder, ground
• 1 teaspoon paprika powder, noble sweet
• 1 teaspoon sea salt
• 1 teaspoon raw cane sugar
• 45 g raisins
• 45 g cashew nuts, rouhly chopped

Also: (for gratinating) optional

• 200 g cheese (Emmental or oat cheese)

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Instructions

1. For the filling, bring the broth with the raisins and spices to the boil. Stir in the couscous and remove everything from the flame and let the couscous soak according to the instructions on the packet. Fluff the couscous with a fork and mix with 2 tablespoons of olive oil and cashew nuts. Season to taste with salt and pepper.
2. Halve the zucchini lengthways and remove the pulp with a spoon (or melon cutter). Roughly chop the inside of the zucchini and set aside for the sauce.
3. For the sauce, heat some olive oil in a high pan. Sauté the onion until translucent. Add the inside of the zucchini and sauté a little. Deglaze with the strained tomatoes and the diced tomatoes and season with the spices. Add the raisins and cashew nuts and bring to the boil briefly.
4. Fill the zucchini halves generously with the couscous. If there is any filling left over, simply add it to the sauce.
5. Pour the sauce into a large baking dish and place the stuffed zucchini on top of the sauce.
6. Cook everything in the oven at 220 ° C for 30 minutes.
7. This recipe is vegan. However, my friend loves everything that is gratinated with cheese. That`s why I often bake the zucchini with 200 g Emmental or goat cheese. Personally, I like it better without cheese.