Courgette stuffed with plum and couscous salad

Prep time less than 30 mins

Cook time less than 30 mins

Serves 2

Dietary Vegetarian

From Ready Steady Cook

Method

Preheat oven to 200C/400F/Gas 6.
Drizzle the courgette all over with olive oil and place onto a baking sheet, then transfer to the oven to cook for 10-12 minutes or until slightly softened.
Place the couscous into a bowl and pour over enough hot vegetable stock to cover the couscous. Cover the bowl with cling film and leave to stand for 4-5 minutes.
Remove the cling film, separate the grains of couscous with a fork, then add all of the remaining ingredients to the bowl and mix well.
To serve, place the cooked courgette onto a serving plate and fill with the couscous salad.

1 round courgette, top sliced off and flesh scooped out

handful fresh parsley and fresh basil, chopped

Â½ yellow plum, chopped

250g/9oz couscous

3 dates, stones removed, chopped

1 tbsp olive oil

olive oil, for drizzling

250ml/9fl oz hot vegetable stock

50g/1Â¾oz goats' cheese, crumbled

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