It’s courgette-time. The courgette plants in our garden are not that productive unfortunately (or luckily?), but they do tend to grow courgettes simultaneously, so you always have more than one, or none. So new recipes that use a lot of courgette are always welcome, and this is my new star.
I usually grill courgette or eat it raw, so when I ate a dish with courgette that was cooked in bouillon in a restaurant when I was on vacation, it was a big inspiration. Courgette can be a bit bland, so flavouring it with a flavoursome bouillon helps a lot. And cooking gives the courgette a completely different texture than when you grill it or eat it raw, it is juicy but firm. Usually with filled vegetables you put them in the oven to cook, but that takes a long time and tends to make the vegetables dry, so lightly cooking the courgette was a great alternative (and also nice to not have to turn on the oven in hot weather).
Couscous spice mix was something I turned to as a shortcut: one of my go-to superfast to cook and not to heavy on the stomach meals is couscous cooked with bouillon, with a “sauce” of beef mince, a bag of precut Provençal vegetables and a packet of couscous spice mix. It’s on the table in 10 minutes max, and is delicious too. And I keep couscous, stock cubes and couscous spice mix in my pantry, and Provençal vegetables and beef mince in the freezer, so it’s a backup dinner as well. But because I like the spice mix, I use it in other dishes too.
Stuffed courgette (serves 2 generously, or 2 + leftovers for lunch)
1 vegetable stock cube
150 g couscous
1 onion, chopped
3 cloves of garlic, finely chopped
250 g beef mince
3 tbsp couscous spice mix (amount necessary may differ with the kind of spice mix you use)
Remove top and bottom from the courgettes and half lengthways. Scoop out most of the flesh, chop this up into cubes and set aside.
Bring 250 ml of water to the boil in a pan that can contain the courgettes. Dissolve the stock cube in the water. Add the courgettes and place a lid on the pan. Cook for 5 minutes. Drain, but reserve the stock.
Place the couscous in a bowl or small pan. Reduce the stock to 150 ml, make sure it is boiling, then pour over the couscous. Cover the bowl or pan and set aside.
Meanwhile, heat the olive oil in a frying pan. Add the onion, sauté on low heat until soft and translucent. Turn up the heat, add the garlic and mince, and fry for a few minutes. Add the spice mixed and the chopped up courgette flesh, fry until fragrant and the courgette is cooked.
Scoop the filling into the courgette halves (you will have generous) and serve.