Back in the kitchen with another Blue Apron recipe. This time I’m making Couscous Stuffed Zucchini with Goat Cheese and Summer Squash Salad. The combination of the goat cheese kicks up the flavor of the couscous. Crisp pistachios add a much needed crunch. This healthy vegetarian meal is delicious.
Based on prior experiences with couscous I didn’t have a lot of faith in this meal. However, the addition of goat cheese blended with the couscous set things in motion. The recipe also called for garlic, arugula, zucchini, yellow summer squash, lemon, and mint.
While making the Couscous Stuffed Zucchini, I almost forgot about the shallot, golden raisins, and pistachios that were included along with the “Knick Knacks”.
The Knick Knacks come in a small bag and contain the special toppings to complete your Blue Apron entree.
prep work
Preparing the meals take me longer than the estimated prep time listed on the recipe card. Part of this could be my lack of kitchen tools and the time it takes me to wash, chop, and organize the produce.
Hallowing out the zucchini was a first.
After making a lemon vinaigrette with the ingredients and blending the couscous with the goat cheese and mint, I stuffed the zucchini and popped it in the oven for 20-25 minutes and the result was a flawless bake stuffed zucchini!
While the stuffed zucchini baked, I sauteed the yellow squash along with the pistachios and golden raisins. Adding a little balsamic vinaigrette added more flavor.
outcome
The Couscous Stuffed Zucchini along with the yellow summer squash salad garnished with arugula was fantastic. I never thought to pair pistachios with a meal before. I’ll enjoy more of this yummy meal tomorrow for lunch! Since this meal serves two and I only made it for me, it will last a few days.
Check out my last Blue Apron experience Cooking Spicy Peperonata Pasta
