Baked Harissa Zucchini with Whipped Feta and Couscous Recipe

• servings: 4 servings
• active time: 1 hour
• total time: 1 hour 45 minutes

Ingredients

4 zucchinis

1 ¼ teaspoon sea salt, divided

¾ cup harissa

2 garlic cloves, minced

10 ounces pearl couscous

1 cup walnuts

4 tablespoons olive oil, divided

14 ounces feta

2 tablespoons water

¼ cup parsley, roughly chopped (plus more for garnish)

¼ cup mint, roughly chopped (plus more for garnish)

Zest and juice of ½ lemon

½ teaspoon cracked black pepper

Directions

Preheat the oven to 360 F and line a baking tray with grease-proof paper.

Slice the zucchinis down the center lengthwise, then score the flesh in a ½-inch cross-hatch pattern. Sprinkle the zucchinis with 1 teaspoon salt and leave to sit for 30 minutes.

Pat the zucchinis dry with a paper towel to remove the excess moisture and some of the salt.

Place the zucchini in a dish and add the harissa and minced garlic, massaging the harissa into the zucchini until well coated. Set the mixture aside to marinate for 30 minutes.

Meanwhile, prepare the pearl couscous according to package directions, then set aside.

Toast the walnuts on the stovetop over medium heat for 5 minutes, or until golden brown and fragrant. Transfer the walnuts to a cutting board and roughly chop.

Place a pan over medium heat and pour in 2 tablespoons of olive oil.

Add the zucchini to the hot pan, cut side down, and pan-fry for 3-5 minutes or until golden brown, slightly charred, and caramelized. (Do this in batches if necessary.)

Remove the zucchini from the pan and place it cut-side up onto the lined baking tray. Bake for 25-30 minutes or until tender and further caramelized.

Place the feta and water in a food processor and blend until smooth and creamy. Set aside.

To the couscous, add the chopped toasted walnuts, chopped parsley, chopped mint, the remaining 2 tablespoons of olive oil, lemon zest and juice, ¼ teaspoon salt, and pepper. Toss to combine.

To assemble the dish, place a large spoonful of whipped feta onto each plate and spread out with a spoon. Top each plate with a generous serving of pearl couscous, then finish with 2 halves of roasted zucchini per plate. Garnish with additional mint and parsley leaves, and serve.

Nutrition

• Serving Size: 485 g
• Calories: 898
• Total Fat: 56 g
• Saturated Fat: 17 g
• Trans Fat: 0 g
• Cholesterol: 88 mg
• Sodium: 1171 mg
• Total Carbohydrate: 73 g
• Dietary Fiber: 9 g
• Total Sugars: 7 g
• Protein: 31 g