Monday, 24 August 2015

courgettes revisited

So as promised in the previous post here is my courgette recipe.

We have been quite sensible this year and have grown 1 green and 1 yellow courgette plant on the plot. (Last year we had 4 plants and the remnants of the glut are still in the freezer!)

I had tried couscous stuffed red peppers whilst on holiday this year and wondered what courgette would be like. I regularly make a Moroccan style couscous and thought it would be perfect for the experiment, all that was required was a courgette/marrow big enough.

I started using a good food recipe few years ago but over time have adapted it to suit.

Ingredients for the sauce:
a dash of olive oil
1 red onion or 4/5 shallots (depending what I have in the veg store) cut chunky
1 large or 2 small cloves of garlic sliced thinly.
2 carrots, peeled and sliced
1 red pepper cut into chunks about the size of a 10 pence piece
2 teaspoons Ras el hanout
1 tin chopped tomatoes
salt and pepper
1 tin of brown chickpeas drained and rinsed.

For the couscous:
100g couscous
juice of half a lemon (picked fresh from our tree)
6-8 dried apricots cut into 6 (depends what mood I'm in as to how many I add)
half a pint veg stock

and of course 1 large courgette. Cut in half (ours was that big I got Mr P to quarter it for me)


Prepare all vegetables etc. Scoop out the seeds from the inside of the courgette. Score the inside of the courgette and add a little freshly ground salt and black pepper. (I forgot to ask Mr P to score the courgette, something I would have automatically done in the past, so it took longer for it to cook)

Heat a large frying pan or wok with lid on a medium heat then add the olive oil. stir to cover the bottom of the pan then add the garlic and onion and cook for a few minutes.
Next add the carrots and peppers cook for 5 minutes then add the ras el hanout. Cook for for a couple more minutes until fragrant. I love the smell of the ras el hanout it gives a warm feeling to a wet summer's day.

Then add the tinned tomatoes, salt and pepper. Cover and simmer gently for 20 minutes, stirring every few minutes. I like to use freshly ground sea salt and black peppercorns, it also means that I get the Little P's to help with the cooking.

 Add a tablespoon of water if necessary. It's important not to let the sauce dry out.

While the sauce is simmering pour your couscous into a bowl. Add the lemon juice and stir, then the chopped apricots and stir again. Finally add the vegetable stock and stir a final time. Cover and leave for 5 minutes. (sometimes I'll add fresh ground salt and black pepper again depends on my mood)

After 5 minutes fluff the couscous with a fork. (This has definitely got to be one of the easiest recipes ever!)

When the sauce has reduced add the chickpeas and stir for a couple of minutes.

Add the couscous to the pan. (you can serve the sauce on top of the couscous but for this recipe I got  Mr P to add it to the pan for me, not an easy one handed job)

Stuff the courgette with the couscous mixture.

Cover with foil and bake around 180 degrees C until the courgette is soft. (should take about 40-45 mins however not preparing the courgette properly ours took over an hour!)

Uncover and bake for a final 5 minutes for a crunchy top.

Best served out the skin.

Nom, nom, nom! ;)

Mr P had leftovers for dinner the following day.

Off on holibobs soon fingers crossed we don't return to a jungle. Thanks for reading :)


  1. That's a very interesting recipe. Always looking for other ways to deal with the deluge of courgettes that you get at this time of year.

    1. Would love to know how you get on. Thanks for reading 😊