Stuffed Zucchini Boats with Couscous & Feta

Preheat the oven to 200 °C top/bottom heat. Wash the zucchinis, halve them lengthwise, and carefully scoop out the seeds with a spoon to create small boats. Finely chop the removed zucchini flesh.

Bring the vegetable broth to a boil, place the couscous in a bowl, pour the hot broth over it, and let it swell covered for about 5 minutes. Then fluff with a fork.

Finely chop the garlic, halve the cherry tomatoes, and finely chop the parsley. Heat 1 tbsp of olive oil in a pan and sauté the garlic and chopped zucchini flesh for 2–3 minutes.