Courgettes and Couscous2015-09-28
- Yield : 4
- Servings : 4
- Prep Time : 15m
- Cook Time : 5m
- Ready In : 20m
This is the first recipe we’re making with one of our new items for autumn 2015, our Onion Soup. This new soup is so delicious that as well as having it on its own you can use it as a stock base for many of your recipes. This time we’re going to use the soup to prepare some tasty courgettes filled with couscous. Most of us know what couscous is, but for those of you who haven’t tried it yet, we’ll tell you a little about it. It’s a preparation made from wheat semolina, though in organic shops you can also find a spelt version. It’s served with meat, vegetables, pulses and spicy sauces. Its name comes from the clay or metal container in which the dish was cooked.
It originally comes from the region on the Atlantic and Mediterranean coast made up of Morocco, Algeria and Tunisia. After colonisation by the French, it spread throughout the Mediterranean countries as an exotic recipe.
Each country prepares this dish in its own way.
In Algeria it’s called mesfuf: a couscous made with fresh broad beans and raisins.
In the Sahara it’s served without pulses or stock.
In Tunisia it can be made with rabbit or lamb, though the original recipe is with fish, with grouper or sea bream.
In Morocco it’s generally accompanied by lamb or chicken, and is often made with two stocks.
This time we’re going to do it our way. We’ll be taking 4 courgettes and filling them with couscous. An original, creative way of preparing this delicacy. Using onion soup as a basis is sure to make this couscous come out wonderfully.
- 4 courgettes
- 4 spoonfuls of fresh crushed tomato
- 1/2 red pepper
- 2 cloves of garlic
- Coconut oil
- For the couscous:
- 200 g couscous, either wheat or spelt
- 220 ml Amandín Onion Soup
- 1 spoonful of finely-chopped parsley
- A pinch of salt
Wash the courgettes and cut them in half lengthwise. Remove the flesh and put them in to boil for two minutes. After two minutes, remove them and let them drain.
Mince up the flesh you took out of the courgettes. Chop the pepper and the garlic finely. Lightly fry them in a frying pan with a little coconut oil for a few minutes.
To prepare the couscous, heat up the Onion Soup and when it comes to the boil take it off the heat. Put the couscous in the soup with a little oil and salt and mix well. Then let it stand for a few minutes.
When the couscous has absorbed the onion soup, add the tomato, the sautéed vegetables and the parsley and stir well.
Fill the courgette halves with the couscous and put them in the oven for a few minutes, having preheated it to 180ºC.
Average Member Rating
(5 / 5)
1 people rated this recipe
Amandín Product Advantages
Amandin Organic Onion Soup