Gem squash stuffed with vegetable couscous

Ideas
4 servings Prep: 15 mins, Cooking: 30 mins
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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
2.00 courgettes
1.00 red pepper — large
0.00 lemon juice
250.00 g couscous
30.00 ml butter
40.00 g almonds — flaked
90.00 ml fresh coriander
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Method:

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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