Ingredients
- 1 large marrow, peeled
- 100g/3oz couscous
- 1 lemon, juice only
- 2 tbsp olive oil
- 1 red onion, finely sliced
- 100g/3oz chorizo, cut into small chunks
- 1 roasted red pepper, finely sliced
- 2 vine ripened tomatoes, seeded and chopped
- 1 tbsp parsley, roughly chopped
- 1 tbsp mint, roughly chopped
- 1 tbsp coriander, roughly chopped
- salt and freshly ground black pepper
Method
-
Preheat an oven to 200C/390F/Gas 6.
-
For the chorizo, pepper and couscous stuffed marrrow, slice the marrow lengthways and scoop out all the seeds, then place on a roasting tray.
-
Place the couscous in a bowl along with the lemon juice and enough boiling water to cover.
-
Cover with cling film and allow to soak for five minutes.
-
Meanwhile, heat a frying pan until hot then add the olive oil. Add the red onion and stir-fry for 3-4 minutes until just softened. Add the chorizo and fry for a further two minutes until just crisped and the juices are released. Add to the couscous, along with the pepper, tomatoes and herbs.
-
Mix well and season to taste with salt and black pepper. Spoon into the centre of the two marrow halves.
-
Place in the oven for 20 minutes and cook until piping hot and the marrow is just tender.
-
To check if the marrow is done, place the tip of a knife into the side, if it offers just a little resistance it is done.
Serves 4 – taken from BBCGoodFood and Antony Worrall Thompson
nb – we Veggified it by using Quorn Chorizo
Crafts and Life 
Leave a comment