Bruschetta Zucchini Boats with Couscous & Melty Italian Cheeses

Ingredients

• 1 Veggie Stock Concentrate
• 2 Zucchini
• ½ cup Italian Cheese Blend
• 2 Tomato
• 1 clove Garlic
• 1 tablespoon Tuscan Heat Spice
• 5 teaspoon Balsamic Glaze
• ¾ cup Pearl Couscous
• 1 teaspoon Salt
• 1 teaspoon Black Pepper

Steps

1. Adjust rack to top position and preheat oven to 450 degrees. Wash and dry all produce.
2. Trim and halve zucchini; scoop out seeds with a spoon and discard. Rub each half all over with a drizzle of olive oil; season with half the Tuscan Heat Spice (you’ll use the rest later), salt, and pepper. Arrange cut sides down on a baking sheet.
3. Roast on top rack until browned and tender, 15-20 minutes.
4. While zucchini roasts, peel and mince or grate garlic. Finely dice tomatoes.
5. Heat a drizzle of olive oil in a medium pot over medium-high heat. Add couscous, garlic, half the tomatoes, and remaining Tuscan Heat Spice. Cook, stirring, until fragrant, 1-2 minutes.
6. Add stock concentrate, ¾ cup water (1½ cups for 4 servings), and a big pinch of salt. Bring to a simmer, then cover and reduce heat to low. Cook until couscous is tender, 6-8 minutes.
7. Turn off heat. Drain any excess liquid from pot if necessary.
8. Meanwhile, in a medium bowl, combine remaining tomatoes, a large drizzle of olive oil, and balsamic glaze to taste (save a bit for serving if desired). Season with salt and pepper.
9. Season couscous with salt and pepper. Remove zucchini from oven and heat broiler to high.
10. Flip zucchini; carefully blot out any excess liquid with paper towels. Stuff zucchini with as much couscous as will fit (save the rest for serving). Sprinkle with Italian cheese.
11. Broil until cheese is melted and lightly browned, 2-3 minutes. TIP: Watch carefully to avoid burning.
12. Divide remaining couscous between plates and top with stuffed zucchini. Top with bruschetta and drizzle with any remaining balsamic glaze to taste. Serve.