Zucchini Stuffed With Chickpeas And Israeli Couscous Recipes

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ZUCCHINI STUFFED WITH CHICKPEAS AND ISRAELI COUSCOUS



Zucchini Stuffed With Chickpeas and Israeli Couscous image

Stuffed zucchini shells arefilled to overflowing with asauteed mixture of ginger-and-jalapeno-lacedchickpeas, pearl-size pastacalled Israeli couscous,and chopped zucchini flesh;asqueeze of lemon is thefinishing touch.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Number Of Ingredients 16

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

Steps:

  • 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.

COUSCOUS AND ZUCCHINI



Couscous and Zucchini image

Provided by Patrick and Gina Neely : Food Network

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 9

10 ounces couscous
2 cups boiling water
2 tablespoons olive oil
1/4 teaspoon red pepper flakes
2 cloves garlic, minced
1 zucchini, diced
1 tablespoon green onion, sliced
2 tablespoons mint, sliced thin
Salt

Steps:

  • Add couscous to boiling water, remove from heat and cover. Let stand 5 minutes.
  • In a large saute pan heat olive oil. Add red pepper flakes, garlic, zucchini, green onions, mint and salt. Cook until tender, about 5 minutes. Remove from the heat.
  • Fluff couscous with fork and fold in vegetables.

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