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Menu Plan for the week of August 9, 2013: Wednesday's Recipes

Zucchini (Courgette) Stuffed with Couscous and Sausage

Cooking time:  25 minutes plus 20 baking for menu     Cooking schedule: see below for instructions

      I got 16oz (480gr) sausages, used 3 for this and the rest for tomorrow.  You could use 2 small squash in place of 1 large.

Zucchini (Courgette) Stuffed with Sausage and Couscous

Total time: 40 minutes 
     The zucchini are partially cooked while the stuffing is made, so they only need to be baked to finish - and melt the cheese.

 Ingredients:

• 1/2 cup (3oz, 90gr) couscous
• 3/4 cup (6oz, 180ml) chicken broth
• 6oz (180gr) sausage, removed from casing
• 1 onion
• 1/2 green pepper
• 2 cloves garlic
• 2 tsp olive oil
• 1 tbs Worcestershire sauce
• 1 tsp oregano
• 1 tsp chili powder
• 1/2 tsp cumin
• 1 cup (8oz, 240ml) tomato sauce
• 1 large zucchini (14oz, 420gr) or 2 smaller
• 3/4 cup (3oz 90gr) shredded cheese, any flavor

 Instructions:

• The zucchini: 
• Cut zucchini in half the long way.  With a small spoon scrape out the seeds and flesh from the center forming long boat-like shells.  Leave 1/4" (.6cm) at either end to hold in the filling. 
• Put them in a baking dish, single layer, cover with foil and bake, 400F (200C), for 15 minutes. 
• Remove and keep covered until ready to fill.
• The couscous:
• Heat chicken broth to boiling. 
• Put couscous in a bowl, pour chicken stock over and cover.  Do not stir. 
• Let sit, covered, for 10 minutes.
• The stuffing: 
• Chop onion and pepper. 
• Mince garlic. 
• Heat olive oil in nonstick skillet over medium-high heat.  Add chili powder, cumin, and sauté briefly. 
• Add onion, pepper and garlic, sauté until tender, about 5 minutes.
• Add sausage to skillet and cook, breaking it up as it browns.
• Add tomato sauce, Worcestershire, oregano and heat through.
• Add couscous, stir to combine and remove from heat. 
• The finish:
• Spoon filling into the zucchini shells.  Any filling that doesn't fit, just keep warm and serve on the side.
• Cover zucchini with foil and bake for 15 minutes. 
• Remove, uncover, sprinkle with cheese and bake 5 minutes longer.
• Serve, leftover filling on the side.

Cooking schedule: 45 minutes Assemble all food, utensils and serving dishes Utensils: measuring cups, spoons, knives, small saucepan, bowl with cover, baking dish, foil, large skillet Turn oven on, 400F (200C) Slice zucchini Scoop out seeds, center making shells Put zucchini in baking dish, cover, bake Heat chicken broth Chop onion, pepper, Mince garlic Shred cheese

Put couscous in bowl, pour in chicken broth, cover Sauté chili powder, cumin Add onion, garlic, pepper, sauté Add sausage to skillet, brown, break-up Add tomato sauce, Worcestershire, oregano, cook Stir in couscous, remove from heat Remove zucchini Spoon filling into zucchini, cover and bake       Go do something for 15 minutes Remove zucchini, uncover, sprinkle with cheese Return, uncovered, to oven Remove and serve

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By Katie Zeller

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