- 1 pound lean ground beef
- 1 bunch scallions, sliced
- 1/4 cup pine nuts (optional)
- 1 clove garlic, chopped
- 1 teaspoon lemon zest
- Salt and pepper
- 4 zucchini (about 8 ounces each)
- 1 3/4 cups chicken stock, divided
- 1 tablespoon extra virgin olive oil (EVOO)
- 1 box couscous (10 ounces)
- 2/3 cup plain Greek-style yogurt
- 1 cup grape tomatoes, chopped
- 1 small cucumber, peeled and chopped
- 1/4 cup flat leaf parsley, chopped
- Brown the beef in a large skillet over medium heat, stirring occasionally, about 5 minutes. Transfer to a medium size bowl (leave the drippings in the pan).
- Cook the scallions, pine nuts, if using, and garlic in the drippings for 3 minutes. Stir in the zest, season with salt and pepper and mix with the meat. Preheat the oven to 400ºF.
- Cut a quarter-inch-thick lengthwise slice from each zucchini. Using a melon baller or teaspoon, scoop out and discard the seeds, creating four quarter-inch-thick "boats".
- Arrange the zucchini in a medium size baking dish and fill each with some of the beef mixture. Pour 1/2 cup chicken stock into the bottom of the dish, cover with foil and bake until the zucchini are tender, about 30 minutes.
- Bring the remaining 1 1/4 cups stock to a boil in a small saucepan, add the EVOO and stir in the couscous. Cover, turn off the heat and let stand for 5 minutes. Fluff with a fork; keep warm.
- Divide the couscous and zucchini boats among plates. Top with the yogurt, tomatoes and cucumber. Sprinkle with the parsley.
Recipe by Tracey Seaman, Test Kitchen Director, Every Day with Rachael Ray. Reprinted with permission from Every Day with Rachael Ray.