Archive of BBC Food Recipes

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


  1. Preheat oven to 200C/400F/Gas 6.

  2. 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.

  3. 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.

  4. 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.

  5. 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
  • olive oil, for drizzling
  • 250g/9oz couscous
  • 250ml/9fl oz hot vegetable stock
  • 1 tbsp olive oil
  • handful fresh parsley and fresh basil, chopped
  • 3 dates, stones removed, chopped
  • ½ yellow plum, chopped
  • 50g/1¾oz goats' cheese, crumbled

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Courgette stuffed with plum and couscous salad

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