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Couscous, herb & seed stuffed vegetables
Couscous, herb & seed stuffed vegetables
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Prep Time:
20 minutes
Cook Time:
50 minutes
Total Time:
70 minutes
Whip up a vibrant and flavorful dish bursting with colorful ingredients.
Ingredients:
  • 9.20 gm extra virgin olive oil
  • 1 onion, finely chopped
  • 44.40 gm no-added-salt tomato paste
  • 2 x Mutti Polpa Finely Chopped Tomatoes 400g
  • 60ml (1⁄4 cup) water
  • 190g (1 cup) couscous
  • 250ml (1 cup) boiling water
  • 2 truss tomatoes, chopped
  • 62.50 ml chopped fresh herbs (chives and parsley)
  • 1 tsp garam masala
  • 45g (1/4 cup) Seed Mix
  • 40.00 ml currants
  • 50g feta, crumbled
  • 4 (about 850g) zucchini, halved lengthways
  • 2 large red capsicums, halved, deseeded
  • Baby herbs, to serve
Instructions:
  • Preheat your oven to 180C/160C fan forced. In a saucepan over medium heat, sauté onions in oil for 5 minutes until soft. Add garlic and cook for 30 seconds until fragrant. Mix in tomato paste and cook for another minute. Pour in tomatoes and water, bring to a boil, then simmer on low for 10 minutes until thickened. Season the sauce and spread it over a baking dish.
  • In a heatproof bowl, combine couscous with boiling water. Stir well, cover with plastic wrap, and let it sit for 4 minutes to absorb. Fluff couscous with a fork, then mix in tomato, herbs, garam masala, seed mix, currants, and feta until well combined.
  • Hollow out zucchini, leaving a 1cm shell intact. Fill zucchini and capsicum with couscous mixture, place in a baking dish, cover with foil, and bake for 30 minutes until veggies are nearly tender. Uncover, bake for an additional 5-10 minutes until lightly golden, and finish with a sprinkle of herbs.

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