1 very large, or 2 medium zucchini (can also be made with other summer squash)
1 cup couscous cooked in chicken or vegetable stock (1/2 cup dry couscous cooked in 1 1/2 cup stock)
1 tsp olive oil, plus more for oiling the baking pan
1/2 onion, chopped in a medium small dice
2 cloves crushed garlic
4 tbs pine nuts, toasted in a dry pan
2 oz (a little over 1/3 cup) crumbled feta cheese
1 tbs fresh thyme leaves, stripped from the stem and roughly chopped
salt and pepper to taste

Preheat the oven or toaster oven to 350°. Cut the zucchini down the middle lengthwise. With a spoon, scoop out the flesh of the zucchini, leaving 1/4 inch shell. Coarsely chop the zucchini flesh. Sauté the onion and garlic in oil until limp and add the chopped zucchini flesh. Continue sautéing until the mixture is soft and fully cooked. Add the couscous, pine nuts, thyme (reserve a pinch to sprinkle on top), and feta, mixing well. Add salt and pepper to taste. Use this mixture to fill the zucchini (serve any leftover filling alongside the squash, if you don’t gobble it up out of the pan first.). Sprinkle remaining thyme on top and place squash on a lightly oiled baking sheet. Bake at 350° until the zucchini is fully cooked and soft (25-55 minutes, depending on the size of the squash). The stuffing will get slightly brown on top. Turn down heat or remove to a lower oven rack if filling begins to get too brown or crunchy. Serves two as a generous side dish.