Air Fryer Zucchini Boats with Pearl Couscous, Feta and Pistachio with Mint Yogurt

Instructions

1. 1

   Preheat the air fryer to 375°F / 190°C for 3 minutes.

2. 2

   Slice the zucchini lengthwise and, using a spoon, scoop out some of the flesh to form 4 boats. Finely chop 60 g (about 1/2 cup) of the scooped zucchini flesh and set aside. Brush the boats with 1 tbsp olive oil, then season with 1/2 tsp salt and 1/4 tsp black pepper.

3. 3

   Place the water in a small saucepan and bring to a boil. Add the pearl couscous and a pinch of salt, reduce the heat, and cook for 8 to 10 minutes until tender. Drain if needed and let cool for 5 minutes.

4. 4

   While the couscous cooks, heat 1 tbsp olive oil in a skillet over medium heat. Add the onion and cook for 3 minutes. Stir in the garlic and chopped zucchini flesh; cook 2 minutes more. Remove from the heat.

5. 5

   In a bowl, combine the cooked couscous with the sautéed onion, garlic and zucchini flesh, 1 tsp lemon zest, 1 tbsp lemon juice, 70 g (about 2.5 oz) feta, 25 g (about 3 tbsp) pistachios, parsley, 1/4 tsp salt, and 1/4 tsp black pepper.

6. 6

   Fill the zucchini boats firmly with the couscous mixture. Top with the remaining feta and remaining pistachios.

7. 7

   Arrange the boats in the air fryer basket in a single layer. Cook at 375°F / 190°C for 10 to 12 minutes, until the zucchini is tender and the cheese is lightly golden.

8. 8

   Meanwhile, make the sauce by mixing the Greek yogurt, mint, remaining lemon zest, remaining lemon juice, and a pinch of salt in a bowl.

9. 9

   Serve the zucchini boats hot with the mint yogurt spooned over or on the side, and finish with a sprinkle of sweet paprika.