Feta Stuffed Courgette & Spicy Yoghurt

Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7

Peel and finely dice the red onion[s]

Heat a large, wide-based pan (preferably non-stick) over a high heat with 1 tbsp [2 tbsp] vegetable oil

Once hot, add the onion and cook for 2-3 min or until soft and just beginning to brown

Meanwhile, chop the tomatoes finely and add them to the onion with the baharat and a half [whole] stock cube and cook for a further 4 min

Chop the parsley finely, including the stalks and add the chopped stalks to the pan (save the chopped leaves for later)

Meanwhile, slice the courgettes in half lengthways then scrape out the seedy innards using a teaspoon

Chop the seedy innards roughly and add them to the pan 

Cook for a further 3-4 min or until everything is cooked down and there is no liquid in the pan

Transfer the courgette boats onto a lightly oiled baking tray (use foil to avoid a mess!) and season with a small pinch of salt and pepper

Fill the courgette boats with the onion and tomato mixture 

Boil half a [full] kettle

Crumble the feta into a small mixing bowl

Add the chopped parsley, a small pinch of pepper and 1 tsp [2 tsp] olive oil

Mix thoroughly and top the stuffed courgettes evenly with the feta mixture

Place the courgettes into the oven for 10-15 min or until the feta has begun to brown

Meanwhile, dissolve the remaining stock cube in 200ml [400ml] boiled water with the tomato paste, oregano and a small pinch of sugar 

Add the couscous to a mixing bowl, add the stock, cover and set aside

Mix the yoghurt with the paprika, cayenne (can't handle the heat? Go easy!) and a pinch of salt and pepper - this is your spicy yoghurt