Gem squash stuffed with vegetable couscous

Recipe from: 12/1/2001 12:00:00 AM

Ingredients 10
Servings 4
Time 15 minutes

Ingredients

  • 4
    gem squash
  • 120
    ml
    olive oil
  • 1
    aubergine
  • 2
    courgettes
  • 1
    large red pepper
  • lemon juice
  • 250
    g
    couscous
  • 30
    ml
    butter
  • 40
    g
    flaked almonds
  • 90
    ml
    fresh coriander
 

Method

30 minutes
 
Boil gem squash for 20 minutes or until tender.
Meanwhile, heat 90ml olive oil and fry the brinjal, courgettes and red pepper until tender. Remove from the heat.
Heat 250ml water and the lemon juice in a saucepan. Bring to the boil and add the couscous. Remove from the heat, cover saucepan and allow to stand for 10 minutes. Then mix in the butter, vegetables, almonds and 60ml of the coriander. Season well with salt and freshly ground black pepper.
Spoon couscous stuffing into the cooked gem-squash halves. Mix together remaining olive oil and coriander and drizzle on the plate just before serving.
 

 

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