Food Gatherer's note:  For this recipe I used the round courgette and accompanying recipe in my Enfield Veg Bag this week, but you could easily use a chunk of marrow or large courgette if you can't get your hands on one of these rotund vegetable delights.  



Serves 2 as a side dish

1 Round courgette
1 Small onion, chopped finely
Olive oil for frying
100g couscous
Approx 250 ml Vegetable stock (unless using pre-cooked leftover couscous) 
100g Feta cheese
1 tbsp sultanas (and/ or pine nuts) 
2 tbsp chopped parsley
Salt and Pepper

To prepare:

Preheat the oven to 180 C.

Cut the courgette in half horizontally and scoop out the flesh, leaving about 1cm around the outside. Put the flesh in a small bowl ad mash with a fork.

Peel and finely slicethe onion. Fry the onion and courgette flesh gently with a little olive oil until the onion begins to turn golden. Remove from the heat and stir in the couscous and the sultanas (if using). 

If using leftover couscous then add to the vegetables now. Otherwise, pour just enough vegetable stock over the couscous to cover it, then place a tea towel over the saucepan and allow the couscous to steam for 10 minutes. Once absorbed and tender, run a fork through to the mixture until fluffy.

Crumble the feta cheese and pine nuts (if using), add the chopped parsley and stir gently.

Now place the two courgette halves into a baking dish (cut side up) and spoon the couscous mixture into each half, piling it high!

Season with salt and pepper, cover with foil and bake for 15-20 minutes, or until the courgette is tender, serve.