This all-in-one entrée uses fresh herbs and vegetables that are available all year round. To make it a side dish, simply divide the filling among six to eight small zucchini.
- Portion size 4 servings
- Credits : Canadian Living Magazine: October 2012
Ingredients
Method
In saucepan, melt butter over medium-high heat; cook shallots and garlic until softened, about 3 minutes. Add tomato and pinch each of the salt and pepper; cook for 1 minute.Add broth and bring to boil; stir in couscous. Cover and remove from heat; let stand for 5 minutes. Fluff with fork. Stir in 2/3 cup of the Gouda cheese, basil, parsley and oregano.
Meanwhile, trim ends off zucchini; slice lengthwise in half. Using melon baller or spoon, scoop out pulp, leaving scant 1/2-inch (1 cm) thick walls. Sprinkle with remaining salt and pepper.
Divide couscous mixture among zucchini; sprinkle with remaining cheese. Place on baking sheet and cover with foil; bake in 400°F (200°C) oven until fork-tender, 25 to 30 minutes.
Nutritional facts Per serving: about
- Fibre 6 g
- Sodium 497 mg
- Sugars 4 g
- Protein 12 g
- Calories 248.0
- Total fat 11 g
- Potassium 515 mg
- Cholesterol 41 mg
- Saturated fat 7 g
- Total carbohydrate 28 g
%RDI
- Iron 12.0
- Folate 18.0
- Calcium 22.0
- Vitamin A 27.0
- Vitamin C 18.0
