Ingredients:

200g couscous of "To Plastiri" brand

8 middle-sized zucchini

2 baby carrots

1 package chicken broth

2 fresh onions

1 chopped onion

2 tablespoons chopped mint

2 tablespoons chooped dill

Salt, pepper

Juice from 2 lemons

2 tablespoons olive oil

Cooking:

We dissolve the chicken broth in two cups of boiled water. We put the couscous in a bowl, drizzle the broth on it and give it time to absorb it. We cut the zucchini in half and empty them out with a spoon to give them a boat-like shape. We cook the zucchini for 2 minutes in a pot with plenty of boiled water and then place them in a Pyrex bowl. We saute the onions and carrots in a pan for 2 minutes. We add herbs, salt, pepper, lemon juice, olive oil and couscous. We stuff the zucchini, cover them with silver foil and cook them at 180C with grill until they turn brown. We serve them with shredded graviera cheese and tzatziki sauce.