Couscous, Vegetable and Feta Cheese Stuffed Marrow

Today I am featuring another fabulous autumn vegetarian meal - stuffed marrow served with couscous, vegetables and feta cheese. Traditionally in season between August and October, marrow is now just going out of season. However, marrow still seems to be readily available in the supermarkets. Judging from recent searches on my blog, it seems that vegetarian recipes featuring marrow are hard to come by, and so I thought I would add another marrow recipe in addition to the 'Baked Stuffed Marrow' recipe I featured last year. This recipe included couscous, vegetables and feta cheese, as well as some balsamic reduction which I drizzled over the top for a bit of extra flavour. I absolutely love the array of colours in the dish as it looks really appetising and flavoursome when it is placed on the table. This was a great, delicious filling family meal. Try it for yourself and I would love to hear what you think!

Couscous, Vegetable and Feta Cheese Stuffed Marrow Print this Recipe Ingredients 1 medium sized marrow, de-seeded and chopped in half 400g Couscous 500 - 750ml Vegetable stock (as much as the couscous needs) 150g Tomato Puree Olive Oil 2 red Onions, chopped 1 white Onion, chopped 1 red Pepper, chopped 1 yellow Pepper, chopped 2 Garlic Cloves 100g fresh cherry/baby Tomatoes, halved handful of fresh Basil Leaves - torn 2bsp Tamari or Soy sauce 200g Feta cheese, cut into small cubes Balsamic Reduction Salt Method Cut in half and scoop out the marrow to the desired depth. Discard the seeds and chop up the marrow you scoop out into small pieces. Put aside. Into a large pan of salted, boiling water, place the two marrow halves and cook for around ten minutes over a medium heat. Place the couscous in a heatproof bowl, pour in the vegetable stock over the couscous so that it is just covered. Cover the bowl with a dinnerplate and leave for around ten minutes to cook. In a pan, gently fry the red and white onions and crushed garlic together in some olive oil until the onions begin to soften. Add the peppers and cook together for a further 5 minutes Add the chopped marrow to the pan and continue to cook for a few minutes more until the marrow starts to soften. Add the fresh tomatoes and basil to the mix and cook for 2 - 3 minutes, ensuring that the tomatoes are cooking well.  Remove the marrow halves from the pan and allow to cool. Pre-heat the oven to 200 degrees, gas mark 6. Check on the couscous. Using a fork, fluff up the couscous and taste test it. If needed, add more vegetable stock and re-cover. If not, ensure all of the couscous is fluffed up. Combine the couscous with the vegetables in the pan and turn down to a low heat. Add a couple of tablespoons of tamari or soy sauce to the couscous and vegetables and stir well. Add more if required, to taste, cook for a couple of minutes and remove from the heat. Take 100g of the cubed feta and mix it into the couscous and vegetables, reserving the rest. Next, start to assemble the stuffed marrow. Place the marrow halves into a heatproof, lightly oiled pan. Evenly spread a layer of tomato puree in the bottom of the marrow halves. Next, add the couscous, vegetable and feta mix over the top of the tomato puree.  Take the reserved feta cheese cubes and spread them over the top of the couscous mixture.  If desired, drizzle the marow halves with a balsamic reduction (or a little more soy/tamari sauce) Cook in the oven for around 30 mins until the marrow and the filling are thoroughly cooked  Serve immediately with a fresh salad or some crunchy bread.