Zucchini Stuffed With Chickpeas And Israeli Couscous Recipes

ZUCCHINI STUFFED WITH CHICKPEAS AND ISRAELI COUSCOUS

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.

ISRAELI COUSCOUS AND CHICKPEA SALAD

Steps:

• Heat one tablespoon of the olive oil over medium-high heat in a medium saucepan and add the couscous. Stir until the couscous begins to color and smell toasty, 4 to 5 minutes. Add 2 cups water and salt to taste and bring to a boil. Reduce the heat, cover and simmer 15 minutes, or until the couscous is tender. Drain if any liquid remains in the pan.
• Transfer the couscous to a bowl and add the cilantro, chives, feta, pine nuts, chickpeas and red pepper.
• In a small bowl or measuring cup, mix together the lemon juice, salt, cumin, remaining olive oil, yogurt and Aleppo pepper or chili powder. Toss with the couscous mixture. Refrigerate in a bowl or in containers until ready to take to work or eat.

SPICED CHICKPEA AND ZUCCHINI SAUTE

Steps:

• In a large skillet, heat oil over medium. Add onion; cook, stirring occasionally, until beginning to brown, 5 to 8 minutes. Add garlic, coriander, and cumin; cook, stirring, until fragrant, 1 to 2 minutes.
• Add tomatoes, chickpeas, zucchini, and 1/2 cup water; season with salt and pepper.
• Cover skillet; simmer mixture over medium-high heat, stirring, until zucchini is tender, 10 to 12 minutes. Season with salt and pepper, as desired, and serve.

ZUCCHINI WITH CHICKPEA AND MUSHROOM STUFFING

Steps:

• Preheat oven to 350°F Grease a shallow baking dish.
• Scoop out the flesh of the zucchini; chop the flesh and set aside. Place the shells in the prepared baking dish.
• Rinse and drain the can of chick peas. Take half the chick peas and use a hand held blender to puree them.
• Heat oil in a large skillet over medium heat. Saute onions for 5 minutes, then add garlic and saute 2 minutes more. Stir in chopped zucchini and mushrooms; saute 5 minutes. Stir in coriander, cumin, chick peas (whole and pureed), lemon juice, salt and pepper. Spoon mixture into zucchini shells.
• Bake in preheated oven for 30 to 40 minutes, or until zucchini are tender. If desired, top with shredded cheese during the last 5 minutes of baking.

COUSCOUS STUFFED ZUCCHINI BOATS

Steps:

• Preheat oven to 400 degrees.
• Heat a large pot of water to simmering and add whole zucchini. Cook until just soft, for about IO minutes. Carefully remove them from the water and set aside until cool enough to handle.
• Meanwhile, in a skillet, saute onions in oil until soft. Add the garlic and saute for 30 seconds or so.
• Slice the cooled squash in half lengthwise and scrape the pulp into a mixing bowl. Reserve the shells.
• Combine the squash flesh, onions/garlic, tomatoes, couscous and seasonings.
• Carefully spoon the mixture evenly into the squash shells, mounding slightly.
• Place on a greased baking sheet.
• Bake for 10 minutes or until piping hot.

STUFFED EGGPLANT WITH ISRAELI COUSCOUS

Steps:

• Preheat the oven to 400 degrees F. Cut the eggplants in half lengthwise, wrap each half in a sheet of Reynolds Wrap® Aluminum Foil and arrange them on a baking sheet. Roast the eggplants until the centers are soft and tender, about 30 minutes. Unwrap the eggplants and scoop out the center pulp, leaving a 1/2-inch border around the edges of each eggplant. Roughly chop the reserved pulp and set it aside.
• Add the olive oil to a medium saucepan set over medium-low heat. Add the garlic and cook, stirring constantly for 1 minute, then add the couscous, allspice, bay leaves and cinnamon stick and cook, stirring constantly, for an additional 2 minutes.
• Add the chicken broth and 1/2 teaspoon salt then bring the mixture to a boil. Reduce the mixture to a simmer, cover the saucepan, and cook the couscous until it is tender and the liquid has absorbed, 10 to 12 minutes. Remove the bay leaves and cinnamon stick. Stir in the reserved eggplant, parsley and feta cheese, then divide the couscous mixture evenly among the eggplants.
• Arrange the stuffed eggplants on a foil-lined baking sheet and return them to the oven, uncovered, and bake until they are warmed throughout, about 5 minutes. Remove the eggplants from the oven, top them with pomegranate seeds and serve immediately.

ZUCCHINI WITH CHICKPEA AND MUSHROOM STUFFING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a shallow baking dish.
• Scoop out the flesh of the zucchini; chop the flesh and set aside. Place the shells in the prepared dish.
• Heat oil in a large skillet over medium heat. Saute onions for 5 minutes, then add garlic and saute 2 minutes more. Stir in chopped zucchini and mushrooms; saute 5 minutes. Stir in coriander, cumin, chickpeas, lemon juice, parsley, salt and pepper. Spoon mixture into zucchini shells.
• Bake in preheated oven for 30 to 40 minutes, or until zucchini are tender.

COUSCOUS WITH ZUCCHINI

Steps:

• Heat the oil in a saucepan. Add the garlic, onion, cumin, coriander, zucchini, salt and pepper. Cook over medium-high heat, stirring, until wilted, but do not brown.
• Add the water and bring to a boil. Add the couscous and blend well. Cover tightly, remove from the heat and let stand 5 minutes.
• Add the butter; stir and blend with a fork to separate the grains. Serve immediately.