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
- 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.