About the Recipe
Ingredients
1 chalot
1 clove of garlic
5 plum tomatoes (skinned)
2 red peppers
300g chickpeas
1 tsp paprika powder
a pinch of cayenne
1 tsp curry powder
3 tbsp tomato puree
300g pearl couscous
3 zucchinis
125g mozarella
Preparation
Preheat the oven to 180°C
1. Wash your zucchini and cut them I two. Scrape out the seeds.
2. Cut your mozarella into cubes and place them on the bottom of your zucchini.
3. Clean your chalot, plum tomatoes, garlic and your bell bell pepper and cut into small cubes. Sauté your onion and garlic. Then add the bell bell pepper to it. Later add the diced tomatoes as well.
4. When the vegetables are cooked, add the tomato paste. Season with pepper, salt, paprika, cayenne powder and curry powder.
5. Drain your chickpeas in a colander and rinse with cold water. Drain them and add them to your tomato sauce.
6. Bring a pan of ample water to a boil and add the pearl couscous. Bring to a boil and after 9 minutes taste to see if grains are nicely soft and cooked. Drain in a colander. Add your pearl couscous to your sauce.
7. Stuff the zucchini with the mixture.
8. Stick them in the oven for 30 minutes.
ENJOY