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Gem squash stuffed with vegetable couscous

Ingredients 10
Servings 4


  • 4
    gem squash, tops cut off and seeds removed
  • 120
    olive oil
  • 1
    aubergine, cubed, salted and rinsed
  • 2
    courgettes, finely sliced
  • 1
    large red pepper, cut into thin strips
  • 1
    lemon, juice
  • 250
  • 30
  • 40
    flaked almonds, toasted
  • 90
    fresh coriander, roughly chopped


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.


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