Courgettes stuffed with chickpeas couscous are a perfect idea for a quick, light and complete meal!
Thanks to the presence of chickpea couscous, they offer an important protein and nutrient contribution in a single dish, which is also delicious!
The recipe is by our foodblogger Francesca Lucisano!
- 240 g of chickpea couscous;
- 400 ml water;
- 4 courgettes;
- 200 g light spreadable cheese;
- Salt to taste
- Extra virgin olive oil to taste
- Breadcrumbs to taste
Pour the chickpea couscous into a bowl and rehydrate it with water, and let it rest for 10 minutes. In the meantime, wash, dry and trim the courgettes, cut them in half and hollow them out with a teaspoon.
Set the pulp aside, then salt the resulting trays. Chop up the courgette flesh and set it aside. Then take the bowl with the couscous and crush it with a fork. Season with salt and the chopped courgette flesh, mix well and add the spreadable cheese, then mix again to combine.
Now take the emptied courgettes and fill them with the couscous mixture. Place the stuffed courgettes in an oiled baking dish and sprinkle the surface with breadcrumbs. Season the surface with a little extra virgin olive oil and bake in a static oven preheated to 200°C for 30 minutes. After this time, take it out of the oven and serve the courgettes stuffed with chickpea cous cous.
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