Courgette boats with couscous

If someone ever tells you that a vegetarian/vegan meal isn’t satisfying or filling enough, you should make these courgette boats for them! With a whole courgette per person and whole wheat couscous I’m sure they will hardly have room for a vegan dessert!
These courgette boats are easy to make as the oven does most of the work for you. You can make a vegan version or add some feta cheese at the end for non-vegans
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Ingredients (for 2 people):

2 courgettes

2 teaspoons Ras el Hanout (Moroccan seasoning mix)

100 gram wholewheat couscous

2 tablespoons almonds

1 teaspoon cinnamon

Coriander (I prefer fresh coriander leaves, but dried will do as well)

Optional: 1 tablespoon pumpkin seeds

Optional: feta cheese

Preheat the oven to 180°C/350°F. Cut the courgettes in half en scoop out the flesh with a teaspoon. Put the courgettes in a greased oven tin,cover with olive oil and sprinkle with the Ras el Hanout. Put the courgettes in the oven for 30 minutes.

After 15 minutes put the couscous in a bowl and add 200 ml boiling water. Let stand for 10 minutes. Use a fork to separate when done.

Finely cut the courgette flesh and add to the couscous. Stir in the cinnamon.

Fill the courgette halves with the couscous mixture en top with the almonds and optionally fresh coriander leaves and feta (skip the feta to keep this dish vegan)