Courgettes cut into two and them Hollow out the center so that there is room for the stuffing. To not peel courgettes (because it will be very thick peeling) sheet is scraped with a serrated knife. The flesh is cut very finely and mixed with minced meat. In a deep dish fry green onions and garlic, chopped, add to them, and the flesh together with minced meat, as they fry. As the mixture is tender add the extracted portion of the finely chopped zucchini, red pepper, universal seasoning, chopped dill and tomato paste. Before removing the stuffing from the heat and add couscous-Kusa. Kneads everything very well and the resulting mixture is filled courgettes. To not go stuffing sprinkled with flour hole. If left stuffing pour about courgettes. Pour with water and bake in a moderate oven until tender courgettes. They can be served with Bechamel sauce or yogurt sauce with garlic.