Courgette farcie à l’agneau haché et au couscous épicé

Ingrédients

• 1 courgette
• 500 g lamb mince
• 200 g couscous
• 1 stock cube
• block of feta
• cherry tomatoes
• 10 sun-dried tomatoes
• 2 cloves of garlic
• large handful of fresh mint
• chives
• 3 tsp oregano
• 2 tsp smoked paprika
• 1 tsp ground cumin
• 1 tsp turmeric
• juice of 1/4 lemon
• pepper & salt
• olive oil

Préparation

1. 1

   1. Preheat the oven to 200°C. Wash the courgette, cut it in half lengthways and scoop out the inside with a spoon. Don't throw the flesh away — set it aside for the salsa. Drizzle the hollowed-out courgette halves with a little oil and season with salt.2. Heat a little oil in a frying pan, season the mince with oregano, garlic, pepper and salt, and fry until crumbly. Fill the courgette halves with the mince, halve the cherry tomatoes and scatter them over the top. Place in an oven dish and bake for 15 to 20 minutes.3. Meanwhile, prepare the couscous and the salsa. Boil 200 ml of water, pour it into a bowl and dissolve the stock cube in it. Add the couscous and stir well. Season with smoked paprika, cumin, turmeric, fresh mint and chives, then squeeze over some lemon juice and drizzle with a generous glug of olive oil. For the salsa, combine the scooped-out courgette flesh with the sun-dried tomatoes, fresh chives, pepper and salt in a food chopper. Pulse until roughly blended — a little texture is fine.4. Remove the courgettes from the oven once cooked and crumble feta over the top. Serve with the couscous and salsa on the side. Enjoy!