Filled courgette boats

INGREDIENTS:
(for 1 pers.)

1 courgette
1/2 tin of tomato pieces
1/3 red onion
1 garlic clove
1 tablespoon tomato paste
1/2 dried Italian herbs
1/3 cup of couscous (made from corn, rice or chickpeas, available at the organic market)
1 cup of vegetable broth
1 tablespoon of olive oil
2 tablespoons Pecorino, grated OR vegan alternative
Pepper
Salt

for garnishing:
fresh basil

Tip for those in a hurry: Instead of making the tomato sauce yourself, you can use a sugar-free pasta sauce. You can then mix it directly with the couscous.

PREPARATION:

1. Preheat oven to 200 degrees convection.
2. Chop onion and finely chop garlic clove. Place the tomato pieces in a bowl and add the chopped onion and garlic. Stir in the tomato paste, dried herbs, pepper and salt.
3. Put the couscous together with boiling vegetable stock and a tablespoon of olive oil in a pot or in a small heat-resistant bowl covered with a cotton cloth and let it stand for about 10 minutes.
4. Wash the zucchini thoroughly, cut in half and remove the inner flesh with a spoon or round cookie cutter.
5. Place the zucchini halves in an ovenproof dish. 
6. Mix the couscous with the tomato sauce and fill the courgette halves with a spoon. 
7. Sprinkle with some pecorino and bake in the preheated oven for about 25-30 minutes.