To prepare the couscous, place it in a medium bowl, cover with boiling water, cover with cling film and allow to stand until all the liquid has been absorbed.
Preheat the oven to 220°C, gas mark 7.
Use a spoon to scrape out the centre flesh of the courgettes, creating cavities to fill.
Chop the flesh and place it in a bowl. Mix in the couscous, parsley, mint, almonds, garlic, zest and seasoning.
Divide the mixture among the courgettes and pack into each one.
Bake for 25 minutes or until soft.
Serve drizzled with olive oil.