Couscous Stuffed Zucchini With Harissa Yogurt - cooking recipe

Ingredients

4 None medium zucchini, halved lengthways
1/2 cup couscous
1 tbsp vegetable or olive oil
1 None small white onion, finely chopped
8 None dates, pitted, coarsely chopped
1 tsp finely grated lemon zest
2 tbsp sliced almonds, toasted
2 tbsp shredded mint
None None Pinch of ground cinnamon
3/4 cup grated cheddar cheese
1 tsp harissa (North African chili paste)
2/3 cup Greek yogurt
None None Lemon wedges, to serve

Preparation

Preheat oven to 350\u00b0F. Using a teaspoon, carefully scoop flesh from zucchini, taking care not to pierce skin. Place, cut-side up, on a baking sheet.
Place couscous in a medium heatproof bowl; stir in 1/2 cup boiling water. Cover with plastic wrap; set aside for 5 mins or until liquid is absorbed. Using a fork, fluff and separate grains. Cool couscous to room temperature.
Heat oil in a medium skillet set over moderately high heat. Add onion; cook and stir for 3 mins or until soft. Add dates; cook and stir for 1 min. Add onion mixture, zest, almonds, mint and cinnamon to couscous. Season. Spoon couscous mixture into zucchini. Sprinkle with cheese, then bake for 10 mins or until just soft.
Stir harissa into yogurt. Serve zucchini with harissa yogurt, lemon wedges and sprinkled with pepper.