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Gallery Zucchini Stuffed With Chickpeas and Israeli Couscous Recipe Summary Servings: 6

Ingredients Ingredient Checklist 6 small zucchini (6 to 7 inches long; 6 ounces each), halved lengthwise Coarse salt 2 tablespoons unsalted butter 1 tablespoon extra-virgin olive oil 1 shallot, very thinly sliced into rings 2 teaspoons minced peeled fresh ginger 1 medium fresh jalapeno chile, seeded and finely chopped 1/2 teaspoon ground cumin 1/2 teaspoon ground coriander Pinch of ground, cinnamon Pinch of saffron 3/4 cup cooked dried or canned chickpeas 3/4 cup Israeli couscous 2 tablespoons finely chopped fresh flat-leaf parsley, plus sprigs for serving 1 tablespoon finely chopped fresh cilantro, plus sprigs for serving Lemon wedges, for serving

Gallery Zucchini Stuffed With Chickpeas and Israeli Couscous

Recipe Summary Servings: 6

Zucchini Stuffed With Chickpeas and Israeli Couscous

Zucchini Stuffed With Chickpeas and Israeli Couscous

Zucchini Stuffed With Chickpeas and Israeli Couscous

Recipe Summary Servings: 6

Recipe Summary

Servings: 6

Servings: 6

6

Ingredients

Ingredients

  • 6 small zucchini (6 to 7 inches long; 6 ounces each), halved lengthwise Coarse salt 2 tablespoons unsalted butter 1 tablespoon extra-virgin olive oil 1 shallot, very thinly sliced into rings 2 teaspoons minced peeled fresh ginger 1 medium fresh jalapeno chile, seeded and finely chopped 1/2 teaspoon ground cumin 1/2 teaspoon ground coriander Pinch of ground, cinnamon Pinch of saffron 3/4 cup cooked dried or canned chickpeas 3/4 cup Israeli couscous 2 tablespoons finely chopped fresh flat-leaf parsley, plus sprigs for serving 1 tablespoon finely chopped fresh cilantro, plus sprigs for serving Lemon wedges, for serving

Directions

Preheat oven to 400 degrees. Set a wire rack on a rimmed baking sheet. Pour 1 cup water onto sheet; set aside. Using a small spoon, scoop out pulp from center of each zucchini, leaving a 1/4-inch-thick shell. Transfer pulp to a kitchen towel, and squeeze out excess liquid. Coarsely chop pulp; set aside. Sprinkle zucchini shells with 1 teaspoon salt. Place shells, cut side down, on paper towels to drain.

Melt butter with oil in a medium saucepan over medium-high heat. Add shallot, ginger, and jalapeno. Cook, stirring, 1 minute. Stir in 1 1/2 teaspoons salt, the cumin, coriander, cinnamon, and saffron. Cook until fragrant, about 30 seconds. Add zucchini pulp and chickpeas; cook, stirring occasionally, 2 minutes.

Stir in 1 cup water. Bring to a boil. Add couscous, and return to a boil. Reduce to a simmer. Cover, and cook, stirring occasionally, until liquid has absorbed and couscous is tender, about 9 minutes. Remove from heat, and let stand, covered, 5 minutes. Stir in parsley and cilantro. Season with salt, if desired.

Wipe zucchini shells to remove any liquid. Lightly season with salt. Mound about 1/4 cup filling into each zucchini shell. Transfer to prepared rack. Cover with foil, and bake until zucchini are tender and filling is heated through, 20 to 25 minutes. Serve with sprigs of parsley and cilantro, and lemon wedges.

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All Reviews for Zucchini Stuffed With Chickpeas and Israeli Couscous

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Zucchini Stuffed With Chickpeas and Israeli Couscous

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest