Delicious as tempura style squash flowers are, they are fried, and too much fried food just isn't nice after a while. The body starts to crave simpler, less rich nutrition.
These flowers have been stuffed with couscous and melon, mint and parsley, then packed together tightly in a deep dish and moistened with lemon juice and water. The dish was covered and baked in a warm oven (about 175C) for half an hour and allowed to cool to room temperature before serving.
The juices thicken to make a lightly jellied sauce around the delicate and tender stuffed blossoms. Serve with a tomato salad and crusty bread for lunch.
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