Stuffed Zucchini Flowers

• 100 grams unsalted butter
• 2 tablespoons broth basil
• 1/2 cup couscous cooked
• 1/4 cup fresh basil
• 1 garlic clove
• 110 grams crumbled goat cheese
• 1 teaspoon olive oil
• salt
• ground black pepper
• 12 zucchini flowers
• asparagus cooked

1. Prepare basil butter by mixing unsalted butter and basil broth. Store in the refrigerator.
2. Cook the couscous according to directions.
3. Mix cooked couscous with basil, garlic, goat cheese, oil, salt and pepper, until a paste is obtained.
4. Gently, very gently, spoon two teaspoons of the mixture into each zucchini flower, twist the edge to keep the mixture inside.
5. Fry the flowers, in a large skillet with a little bit of olive oil, on each side for about 2 minutes, until lightly browned.
6. Keep warm.
7. Slowly melt the basil butter in a mini saucepan.
8. Then prepare a nice-looking plate, assemble the asparagus, arrange the flowers stuffed with couscous and, finally, cover with the basil butter.

butter, broth basil, couscous cooked, fresh basil, garlic, goat cheese, olive oil, salt, ground black pepper, zucchini

Taken from www.yummly.com/recipe/Stuffed-Zucchini-Flowers-767654 (may not work)