Stuffed courgette with lamb mince and spiced couscous

Ingredients

• 1courgette
• 500 glamb mince
• 200 gcouscous
• 1stock cube
• 1 blockfeta
• to tastecherry tomatoes
• 10sun-dried tomatoes
• 2 clovesgarlic
• 1 large handfulfresh mint
• to tastechives
• 3 tsporegano
• 2 tspsmoked paprika
• 1 tspground cumin
• 1 tspturmeric
• juice of 1/4 lemonlemon juice
• to tastepepper and salt
• to tasteolive oil
• 200 mlwater

Instructions

1. 1

   Prepare the courgette

   Heat the oven to 200°C. Wash the courgette and cut it in half lengthways, then scoop out the flesh with a spoon and set it aside for the salsa. Drizzle the hollowed halves with a little olive oil and season with salt.

2. 2

   Cook the lamb

   Warm a little oil in a frying pan. Season the lamb mince with oregano, garlic, pepper and salt, then fry it until crumbly. Spoon the mince into the courgette halves and scatter halved cherry tomatoes over them. Put the halves in an oven dish and bake for 15–20 minutes.

3. 3

   Make sides

   Boil 200 ml of water in a bowl and dissolve the stock cube in it. Add the couscous and stir well, then season with smoked paprika, cumin, turmeric, fresh mint and chives. Squeeze over the lemon juice and add a generous drizzle of olive oil. For the salsa, put the reserved courgette flesh, sun-dried tomatoes, fresh chives, pepper and salt in a food chopper. Pulse until roughly blended, leaving some texture.

4. 4

   Finish and serve

   When the courgettes are cooked, take them out of the oven and crumble feta over the top. Serve with the couscous and salsa on the side.

What is stuffed courgette with lamb?

Stuffed courgette is a simple format found in many food traditions: hollowed vegetables are filled, cooked and served with their scooped-out flesh put to use. This version pairs lamb and feta with couscous and a fresh, roughly chopped salsa.

The Moroccan-inspired spices bring warmth to the couscous, while mint and lemon add freshness. Baking the filled courgettes gives the components time to come together without needing a complicated sauce.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1000 calories, 47g protein, 75g carbs, 53g fat.

Most of the carbohydrates come from the couscous, while lamb and feta contribute much of the protein and fat. Olive oil and sun-dried tomatoes add further energy, and the feta and stock cube can make the dish fairly salty. Balance the plate with extra salad or vegetables alongside.

Choosing and preparing the courgette

Courgette: choose one large enough to scoop and fill, with halves that can sit steadily in the oven dish. Leave a sturdy shell when removing the middle so the filling stays in place.

Scooped flesh: keep it for the salsa rather than discarding it. Pulse it with the sun-dried tomatoes just until combined; a little texture is part of the appeal.

Seasoning the lamb

Lamb mince: fry it with oregano, garlic, salt and pepper until it breaks into crumbly pieces. This cooks the mince before it goes into the courgettes, where it finishes baking alongside the tomatoes.

Cherry tomatoes: halve them so they are easy to scatter over the filling. Their amount is not specified in the recipe, so add enough to cover the tops as you prefer.

Getting the couscous right

Stock water: dissolve the stock cube in 200 ml of boiling water before stirring in the couscous. Stir well so the grains are evenly moistened.

Flavouring: add the paprika, cumin, turmeric, mint, chives, lemon and olive oil after the couscous is combined with the stock. The recipe does not give a standing time, so follow the couscous packet if it needs time to absorb the liquid.

Checking doneness and texture

Courgette: bake the stuffed halves for 15–20 minutes at 200°C. They should be cooked through and tender enough to eat, while still holding their shape for serving.

Salsa: use short pulses rather than blending continuously. Stop when the courgette and tomatoes are roughly combined, before the mixture turns into a smooth purée.

Serving the plate

Serve a stuffed half with couscous and salsa alongside, distributing the feta over the lamb filling. The warm, savoury courgette and lamb are balanced by the lemony couscous and tangy salsa.

A crisp green salad or simply dressed leaves would also work alongside, adding a fresh contrast without competing with the spiced couscous.

Recipe notes & tips

• Save all the scooped courgette flesh for the salsa.
• Use a frying pan large enough to spread out the lamb as it cooks.
• Halve the cherry tomatoes before scattering them over the filling.
• Pulse the salsa briefly to retain a little texture.
• Check the couscous packet for any required absorption time.
• Crumble the feta over the courgettes after baking, as directed.

Variations

• Fresh herbs: use extra mint or chives in the couscous for a brighter flavour.
• Milder spice: reduce the smoked paprika or cumin to suit your preference.
• More vegetables: serve with a simple green salad or extra roasted vegetables.
• Different mince: use beef mince in place of lamb, adjusting the seasoning to taste.
• Tangier salsa: add a little more lemon juice to the salsa before serving.

Common mistakes to avoid

• Discarding the courgette flesh: reserve it for the salsa before filling the shells.
• Scooping too deeply: leave enough courgette around the edges to hold the filling.
• Over-blending the salsa: pulse in short bursts so it stays roughly textured.
• Skipping the stock cube: dissolve it in the boiling water before adding the couscous.
• Baking for too long: check the courgette from 15 minutes so it becomes tender but keeps its shape.

How to store

Refrigerate leftovers in an airtight container and eat within 3 days. Store the couscous and salsa separately if possible; reheat the stuffed courgette and couscous until piping hot, and serve the salsa chilled or at room temperature.

Frequently asked questions