Couscous-Stuffed Zucchini with Goat Cheese & Summer Squash Salad

Couscous-Stuffed Zucchini

with Goat Cheese & Summer Squash Salad

Group Created with Sketch. 55 min
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  • icon-servings Created with Sketch.
    2 Servings
  • icon-nutrition Created with Sketch. Est. 645 Cals/serving

This recipe celebrates the variety and versatility of summer squash, which is wonderfully abundant this time of year. We’re hollowing out tender zucchini to use as a delicious vessel for a combination of fluffy couscous, tangy goat cheese and bright mint—then baking it all for the perfect, savory bite. On the side, we’re making a salad with a second type of summer squash, sautéed with sweet golden raisins and pistachios.

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Cook the couscous:
1 Cook the couscous:

Preheat the oven to 475°F. In a small pot, combine the couscous and ⅔ cup of water; heat to boiling on high. Once boiling, cover and remove from heat. Let stand for 5 to 6 minutes, or until the liquid has been absorbed and the couscous is tender. Fluff the cooked couscous with a fork. Season with salt and pepper to taste. Cover and set aside in a warm place.

Prepare the ingredients:
2 Prepare the ingredients:

While the couscous cooks, wash and dry the fresh produce. Using a peeler, remove the rind of the lemon, avoiding the pith; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter and deseed the lemon. Pick the mint leaves off the stems; discard the stems and finely chop the leaves. Halve the zucchini lengthwise; using a spoon, scoop out and discard the pulp and seeds, leaving a ¼-inch-thick shell. Quarter the yellow squash lengthwise; cut crosswise into ¼-inch-thick pieces. Peel and mince the shallot. Peel and mince the garlic. Roughly chop the pistachios.

Make the vinaigrette & filling:
3 Make the vinaigrette & filling:

Squeeze the juice of all 4 lemon wedges into a small bowl. Slowly whisk in 2 tablespoons of olive oil until well combined; season with salt and pepper to taste. Set aside. To the pot of cooked couscous, add the goat cheese, lemon zest and mint. Drizzle with olive oil and stir to combine; season with salt and pepper to taste.

Stuff & bake the zucchini:
4 Stuff & bake the zucchini:

Place the zucchini on a sheet pan. Drizzle with olive oil and season with salt and pepper on both sides; turn to thoroughly coat. Arrange the seasoned zucchini cut sides up; stuff with as much of the filling as possible (you may have extra filling). Bake 18 to 20 minutes, or until the filling is heated through and the zucchini are tender when pierced with a fork. Remove from the oven.

Make the squash salad:
5 Make the squash salad:

While the zucchini bake, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the yellow squash in a single, even layer; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until lightly browned. Add the shallot, garlic, raisins and pistachios; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened and fragrant. Turn off the heat; stir in up to half the vinaigrette. Season with salt and pepper to taste.

Dress the arugula & plate your dish:
6 Dress the arugula & plate your dish:

Just before serving, place the arugula in a medium bowl; season with salt and pepper. Add enough of the remaining vinaigrette to coat the arugula (you may have extra vinaigrette). Toss to combine and season with salt and pepper to taste. Divide the squash salad and baked zucchini between 2 plates. Top with the dressed arugula. Enjoy!

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Cook the couscous:
1 Cook the couscous:

Preheat the oven to 475°F. In a small pot, combine the couscous and ⅔ cup of water; heat to boiling on high. Once boiling, cover and remove from heat. Let stand for 5 to 6 minutes, or until the liquid has been absorbed and the couscous is tender. Fluff the cooked couscous with a fork. Season with salt and pepper to taste. Cover and set aside in a warm place.

2 Prepare the ingredients:

While the couscous cooks, wash and dry the fresh produce. Using a peeler, remove the rind of the lemon, avoiding the pith; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter and deseed the lemon. Pick the mint leaves off the stems; discard the stems and finely chop the leaves. Halve the zucchini lengthwise; using a spoon, scoop out and discard the pulp and seeds, leaving a ¼-inch-thick shell. Quarter the yellow squash lengthwise; cut crosswise into ¼-inch-thick pieces. Peel and mince the shallot. Peel and mince the garlic. Roughly chop the pistachios.

3 Make the vinaigrette & filling:

Squeeze the juice of all 4 lemon wedges into a small bowl. Slowly whisk in 2 tablespoons of olive oil until well combined; season with salt and pepper to taste. Set aside. To the pot of cooked couscous, add the goat cheese, lemon zest and mint. Drizzle with olive oil and stir to combine; season with salt and pepper to taste.

4 Stuff & bake the zucchini:

Place the zucchini on a sheet pan. Drizzle with olive oil and season with salt and pepper on both sides; turn to thoroughly coat. Arrange the seasoned zucchini cut sides up; stuff with as much of the filling as possible (you may have extra filling). Bake 18 to 20 minutes, or until the filling is heated through and the zucchini are tender when pierced with a fork. Remove from the oven.

Stuff & bake the zucchini:
Make the squash salad:
5 Make the squash salad:

While the zucchini bake, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the yellow squash in a single, even layer; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until lightly browned. Add the shallot, garlic, raisins and pistachios; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened and fragrant. Turn off the heat; stir in up to half the vinaigrette. Season with salt and pepper to taste.

6 Dress the arugula & plate your dish:

Just before serving, place the arugula in a medium bowl; season with salt and pepper. Add enough of the remaining vinaigrette to coat the arugula (you may have extra vinaigrette). Toss to combine and season with salt and pepper to taste. Divide the squash salad and baked zucchini between 2 plates. Top with the dressed arugula. Enjoy!