Zucchini with Couscous Feta Filling on Tomato Bed SuperNova

Summary

Prep Time	20 mins
Cook Time	30 mins
Total Time	50 mins
Course	Side Dish
Cuisine	European
Servings (Default: 2)

Ingredients

For the dip:

3 part (s) natural yoghurt, possibly soy yoghurt
1 part (s) fresh goat cheese or cream cheese
1 part / s mustard, medium hot to hot
Herbs
salt and pepper
1 clove garlic
N / A onion (s), chopped

Zucchini with Couscous Feta Filling on Tomato Bed SuperNova

Instructions

Bring the broth with cinnamon, turmeric and curry paste to the boil, remove from the heat. Let the couscous soak in it according to the instructions on the packet. Fluff with a fork. Stir in 1 tablespoon of oil, the almonds and parsley, then season with salt and leave to cool. Then add 3/4 of the feta cheese. Now halve the zucchini lengthways, remove the kernels with a teaspoon and chop. Mix with the tomatoes, the remaining oil, the spring onions and the garlic. Season with pepper, cayenne pepper, salt and tomato salt and put everything in a baking dish. Place the zucchini halves on the tomato bed and fill with the couscous. Place in the oven at 220 ° C for 15 minutes, then sprinkle with the rest of the feta cheese and place in the oven for another 15-20 minutes. If the almonds or feta cheese turn too brown, cover with a lid. Serve with yoghurt mustard dip. To do this, mix well all the ingredients for the dip. I always do it by feeling, so I can`t give you any precise details. This dip is not only good with gratinated zucchini - just try it out.

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