Ingredients

• 1 round courgette
• top sliced off and flesh scooped out
• olive oil
• for drizzling
• 250g/9oz couscous
• 250ml/9fl oz hot vegetable stock
• 1 tbsp olive oil
• handful fresh parsley and fresh basil
• chopped
• 3 dates
• stones removed
• chopped
• ½ yellow plum
• chopped
• 50g/1¾oz goats' cheese
• crumbled

Directions

• Preheat oven to 200C/400F/Gas 6.
• Drizzle the courgette all over with olive oil and place onto a baking sheet
• then transfer to the oven to cook for 10-12 minutes or until slightly softened.
• Place the couscous into a bowl and pour over enough hot vegetable stock to cover the couscous. Cover the bowl with cling film and leave to stand for 4-5 minutes.
• Remove the cling film
• separate the grains of couscous with a fork
• then add all of the remaining ingredients to the bowl and mix well.
• To serve
• place the cooked courgette onto a serving plate and fill with the couscous salad.