zucchini boats stuffed w. couscous, bell peppers, mushrooms, feta & toasted pine nuts
Prep time
Cook time
Total time
  • 5 zucchini, cut in half, insides scooped out (reserve insides)
  • 1½ cup pearl couscous
  • 2½ cups chicken broth
  • 2 tbsp. olive oil
  • 1 red bell pepper, seeded and diced
  • 1 orange bell pepper, seeded and diced
  • 2-3 scallions, finely diced
  • ¼ cup cremini mushrooms, diced
  • ¼ tsp. cayenne, plus more to taste
  • 2 tsp. dried parsley
  • 2-3 tbsp. crumbled feta, plus more for topping
  • 2 tbsp. pine nuts, toasted, for topping
  • Salt and pepper, to taste
  • Juice of 1 lemon
  1. Preheat oven to 375 degrees.
  2. Pour chicken broth into a large pot and bring to a boil. Add couscous and a dash of salt to pot, then reduce to a simmer and cover. Cook 10-15 minutes, until all chicken broth absorbs.
  3. Trim the ends off zucchini. Cut zucchini in half lengthwise, then scoop out pulp, leaving about ½ inch shells. Finely chop pulp, and place in bowl. Set aside.
  4. Warm a large skillet over medium heat, then add 1 tbsp. olive oil. Once oil is hot, add peppers and scallions. Cook and stir occasionally, until peppers soften, about 5-8 minutes. Add remaining 1 tbsp. olive oil, mushrooms and zucchini pulp and cook another 3-5 minutes. Season with cayenne, parsley, salt and pepper. Remove from heat, then add couscous and mix.
  5. Heat a small skillet over medium-high heat, then add pine nuts. Toast until golden brown, flipping pan occasionally, about 3-5 minutes.
  6. Divide couscous mixture evenly among zucchini. Top with crumbled feta and toasted pine nuts.
  7. Lightly spray a baking sheet with cooking spray. Place zucchini on tray then put in oven. Cook 20-25 minutes, until zucchini softens. Once done, remove from oven, then squeeze fresh lemon juice on top of all zucchini.
Recipe by sweet caroline's cooking at https://sweetcarolinescooking.com/2013/04/03/all-aboard-zucchini-boats-stuffed-w-couscous-bell-peppers-mushrooms-feta-toasted-pine-nuts/
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