Halal Stuffed Zucchini with Herbed Couscous

• 4 medium zucchini, halved lengthwise
• 1 cup couscous
• 1¼ cups vegetable broth
• 1 small red onion, diced
• 2 garlic cloves, minced
• 1 tomato, diced
• ¼ cup fresh parsley, mint, and dill (chopped)
• 2 tbsp olive oil, lemon zest and juice, salt, pepper
• Optional: toasted pine nuts

1. 1Scoop out zucchini flesh, leaving ½-inch shell. Chop flesh.
2. 2Cook couscous in boiling vegetable broth. Fluff and set aside.
3. 3Sauté onion, garlic, and chopped zucchini flesh in olive oil. Mix with cooked couscous, tomato, herbs, lemon zest, juice, salt, and pepper.
4. 4Stuff zucchini shells generously. Place in baking dish, drizzle with olive oil. Cover and bake at 375°F for 25-30 minutes until zucchini is tender. Uncover last 5 minutes. Garnish with extra herbs.

Nutrition values are estimates.