Gem squash stuffed with vegetable couscous

Name: Gem squash stuffed with vegetable couscous
Yield: 4 servings
Cuisine: Accompaniment
Ingredients: 4.00 gem squash; 120.00 ml fresh chillies 573; 1.00 aubergine cubed, salted and rinsed; 2.00 courgettes finely sliced; 1.00 red pepper strips; 1.00 lemon juice; 250.00 g couscous; 30.00 ml butter; 40.00 g almonds flaked and toasted; 90.00 ml fresh coriander chopped

4 servings

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Vegetables

By Food24 November 03 2009

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Ingredients (10)

4.00	gem squash
120.00 ml	fresh chillies — 573
1.00	aubergine — cubed, salted and rinsed
2.00	courgettes — finely sliced
1.00	red pepper — strips
1.00	lemon juice
250.00 g	couscous
30.00 ml	butter
40.00 g	almonds — flaked and toasted
90.00 ml	fresh coriander — chopped

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Method:

Boil gem squash for 20 minutes or until tender.
Meanwhile, heat 90 ml olive oil and fry the brinjal, courgettes and red pepper until tender.
Heat 250 ml 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 60 ml 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.