Instead of courgettes, you can also use peppers, onions, kohlrabi, tomatoes or aubergines. If you don't like it too spicy, just remove the seeds from the pepper.
Clean, wash and slice the courgettes into 8 -10 cm long pieces. Remove the flesh of the courgettes using a knife or small spoon. Preheat the oven to 180°C.
Pour 400 ml of hot stock over the couscous, leave to soak for 10 minutes and then loosen up with a fork.
Peel and wash the carrot and spring onions. Finely dice the pepper and slice the spring onions into thin rings.
Quickly fry everything together with a dash of olive oil in a pan.
Crumble the feta, remove the stalks from the herbs, wash and chop the leaves. Add the diced vegetables, the feta cheese, pine nuts, 4 tbsps of olive oil and chopped herbs to the couscous and mix together. Season with salt and freshly ground pepper.
Season the inner and outer sides of the courgettes with salt and pepper and fill them with the couscous. Place the courgettes in a cocotte, fill the remaining stock and bake for 30 - 35 minutes in the oven.
While the courgettes are baking, peel the garlic and either crush with a crusher or finely chop. Stir the mustard, 2 tbsps of olive oil and the garlic into the yogurt and season with salt and pepper.
Serve the courgettes with the yogurt dip and a fresh salad.