• Enjoy this healthy dish of brown rice couscous, goat’s cheese and shiitake zucchini blossoms as the perfect summery meat-free meal. It tastes as light and fresh as it looks. Perfect for vegetarians and carnivores alike.

    Recipe by Aran Goyoaga 

    Brown rice couscous, goat’s cheese and shiitake zucchini blossoms

    Serves: 6


    • 1 cup cooked brown rice couscous or quinoa
    • 12 zucchini blossoms
    • ¼ cup shiitakes, sautéed in olive oil
    • 1 tbsp goat’s cheese, crumbled
    • 1 tbsp parsley, chopped
    • 1 tbsp basil, chopped
    • 1 tsp oregano
    • salt and pepper, to taste
    • 1 clove of garlic
    • 2 tbsp olive oil
    • juice of half a lemon
    • 1 tbsp butter



    Mix together the cooked couscous, cooked shiitakes, goat’s cheese and fresh herbs.


    Season with a bit of salt and pepper, and taste it. Adjust seasoning.


    Stuff the blossoms with about 1 – 2 tsp of the mixture and roll the tops to seal in the filling.


    Heat the olive oil in a large non-stick pan.


    Cook the garlic clove slowly until it infuses with the oil, and then remove it.


    Brown the stuffed zucchini blossoms for about 1 minute on each side.


    Add the lemon juice. Turn the heat off and add the butter.


    Swirl the pan to create a bit of a sauce. Serve immediately.