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.