Dana Treat – Treat Yourself

What to do with Zucchini?

Posted September 12, 2008

Zucchini Stuffed with Chickpeas and Israeli Couscous
Adapted from Martha Stewart’s
The New Classics
Serves 6

6 small zucchini (6-7 inches long), halved lenthwise
2 tbsp. olive oil

1 shallot, very thinly sliced into rings

2 tsp. minced peeled fresh ginger

1 medium jalapeno pepper, seeded and finely chopped

tsp. ground cumin
tsp. ground coriander
Pinch of ground cinnamon

Pinch of saffron

1 cup canned chickpeas, drained

cup Israeli couscous
2 tbsp. finely chopped flat-leaf parsley

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

2. Heat a medium saucepan over medium-high heat. Add olive oil then add shallot, ginger, and jalapeno. Cook, stirring 1 minute. Stir in 1/2 tsp. salt, the cumin, coriander, cinnamon, and saffron. Cook until fragrant, about 1 minute. Add zucchini pulp and chickpeas; cook, stirring occasionally, 2 minutes.

3. 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 mintues. Stir in parsley. Season with salt if desired.

4. Wipe zucchini shells to remove any liquid. Mound about 1/4 cup filling into each shell. Transer to prepared rack. Cover with foil, and bake until zucchini are tender and filling is heated through, 20-25 minutes.

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