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Griddled stuffed courgettes with herby grains

Griddled stuffed courgettes with herby grains


These stuffed courgettes make a great vegetarian main dish - you can prep the stuffing ahead and then assemble on the day

  • Feeds 8 Feeds 8
  • Ready in 25 minutes

Each serving contains

  • Energy
    824kj 198kcal
  • Fat
    Med 16%
  • Saturates
    Med 25%
  • Sugar
    Low 5%
  • Salt
    Med 16%

% of adult’s reference intake | Carbohydrates per serving : 14g


  • 4 courgettes, halved
  • 2 tbsp Co-op olive oil
  • 75g Co-op cous cous
  • ½ vegetable stock cube
  • 1 red onion, finely chopped
  • 1 garlic clove, crushed
  • 280g jar Co-op chargrilled peppers, drained and roughly chopped
  • ½ x 400g pack Co-op vine ripened tomatoes, roughly chopped
  • 200g pack Co-op Feta, crumbled
  • 400g can Co-op chick peas, drained & rinsed
  • ½ x 25g pack flat leaf parsley, roughly chopped
  • ½ x 25g pack mint, leaves only, roughly chopped (or use 2 tsp dried)


  1. Scoop out the seedy middle of the courgettes with a spoon and discard
  2. Heat a griddle pan over a high heat and brush the courgette halves all over with half the olive oil
  3. Griddle for 5-6 mins until well charred and tender
  4. Cook the cous cous according to the pack instructions and crumble in the stock cube. Stir well
  5. Meanwhile, heat the remaining oil in a frying pan and cook the red onion for 6-8 mins, until softened
  6. Stir in the garlic and cook for another minute
  7. Once the cous cous is cooked, transfer to a large bowl, add the cooked onion and toss with the remaining ingredients, reserving a few herbs to garnish
  8. Spoon into the cooked courgette boats to serve and sprinkle with the reserved herbs