4 medium Zucchini, stem ends removed
2 tablespoons extra virgin olive oil
1 minced Shallot
2/3 cup plain Couscous
3/4 cup Chicken broth
1/2 cup crumbled Feta cheese plus 1/4 cup
3 tablespoons pitted Kalamata olives finely chopped
1 Roasted red Pepper finely chopped
2 tablespoons fresh Basil finely chopped
Salt & Pepper
Slice off top 1/3 of Zucchini lengthwise and microwave flat side down until they
just get soft (4-8 minutes)
Heat Olive oil in small sauce pan and cook Shallots until softened.
Add Chicken broth and bring to a boil, then add Couscous, 1/2 cup of the Feta, Olives, red Pepper and Basil.
Remove from heat and cover and let sit until all liquid is absorbed, about 5 minutes
Fluff and then season Couscous with Salt & Pepper
Working with one Zucchini at a time, carefully scoop out seeds leaving a 1/4 inch thick shell
Season Zucchini with Salt & Pepper and stuff with mixture, piled high
Top with remaining Feta and grill on the bbq until hot or bake in 475 degree oven for about 10 minutes
These are very filling, so one each is enough
