Prep Time: 15 min. • Cook Time: 30 min.
Preheat oven to 425°F. Chop the olives, raisins and dill separately and set aside.
Cut the zucchini in half lengthwise; peel the bottom of each half with a vegetable peeler so it lays flat. Place on a sheet pan with the peels and almonds next to them. Roast for about 5 minutes, then stir and toast another 5 minutes or until the almonds are light brown.
Remove from the oven and set almonds aside. Increase oven temperature to 450°F. Once zucchini is cool enough to handle, scoop out the seedy center. Combine this with the roasted peels and chop.
Combine the chopped zucchini with the ground beef, raisins, chopped olives, ½ cup cold milk and half the chopped dill. Season with 1 teaspoon of salt and ½ teaspoon of pepper. Pour the chopped tomatoes into a baking dish and add 22 tablespoons of olive oil, 1 teaspoon of salt and ½ teaspoon of pepper. Stir to combine. Stuff the zucchini halves with the ground beef mixture, then place on top of the tomato mixture. Bake for about 15 minutes or until light brown on top and cooked through. For food safety, cook ground beef to an internal temperature of 160°F.
While the zucchini is baking, make the couscous: measure 2 cups of dry couscous into a bowl. Measure 2 cups water, 2 teaspoons of olive oil and 1 teaspoon of salt into a small saucepan and bring to a boil. Once boiling, pour over the couscous, give it a stir, and cover with a plate or plastic wrap. Let sit until couscous is tender, about 10 minutes. Stir in the remaining dill and the toasted almonds.
Serve the stuffed zucchini with the couscous on the side.
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