Preparation
Step: 1/11

Wash the courgette, cut into 4 pieces and hollow out most of the flesh with a spoon.

Step: 2/11

Blanch in boiling salted water for 2 minutes, drain, plunge into cold water and pat dry.

Step: 3/11

Clean the mushrooms and remove the stalks. Dice the stalks finely. Wash the tomatoes, cut a lid off each one and hollow out the centre. Dice the lids of the tomatoes. Also dice the courgette flesh.

Step: 4/11

Bring the stock to the boil in a pan and sprinkle in the couscous. Remove from the heat and stand for 5 minutes.

Step: 5/11

Heat the oil in a pan.

Step: 6/11

Saute the diced mushrooms and courgettes for 2-3 minutes. Add the tomatoes, season with salt and pepper and remove from the heat.

Step: 7/11

Mix the crème fraîche with the parsley and the pan-fried vegetables.

Step: 8/11

Finely dice the feta and add half to the vegetables with the paprika. Mix well. Preheat the oven to 180°C (160°C fan, gas 4).

Step: 9/11

Spoon into the tomatoes, mushroom caps and courgettes.

Step: 10/11

Place in an oiled baking tray.

Step: 11/11

Scatter the remaining feta on top and bake in the oven for 25 minutes.