Baked Zucchini with Couscous and Olives
This baked zucchini contains plenty of potassium, a mineral which is important for various metabolic processes.
Not in the mood for zucchini? Then simply use hollowed out eggplant or pepper halves in this dish instead.
Pour 7 ounces of hot water over the couscous and leave to soak for 5 minutes.
Meanwhile, wash, clean and halve the zucchini. Carefully scrape out the flesh with a spoon and cut scooped flesh into small pieces. Chop olives and tomatoes. Peel the onion and cut into rings. Wash the parsley, shake dry, pluck off the leaves and chop. Put some parsley aside. Cut the mozzarella into small pieces.
Mix couscous with olive oil, zucchini pulp, olives, tomatoes, onion, mozzarella and parsley. Season with salt, pepper and lemon juice and place in the zucchini halves.
Sprinkle the zucchini with pine nuts, place on a baking tray lined with baking paper, and bake in a preheated oven at 425 °F / 220°C for about 15-20 minutes.
Sprinkle baked zucchini with couscous and olives with remaining parsley and serve.