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Zucchini Stuffed with Chickpeas and Israeli Couscous

Zucchini Stuffed with Chickpeas and Israeli Couscous
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  • 6 small
    zucchini, 6-7 inches long; halved lengthwise
  • 2 tablespoons
    olive oil
  • shallot, very thinly sliced into rings
  • 2 teaspoons
    fresh ginger, minced peeled
  • 1 medium
    jalapeno pepper, seeded and finely chopped
  • 1/2 teaspoon
    ground cumin
  • 1/2 teaspoon
    ground coriander
  • 1 pinch
    of ground cinnamon
  • 1 pinch
    of saffron
  • 1 cup
    canned chickpeas, drained
  • 3/4 cup
    israeli couscous
  • 2 tablespoons
    flat-leaf parsley, finely chopped
  1. Pre-heat 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. Transfer 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 minutes. 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. Transfer to prepared rack. Cover with foil, and bake until zucchini are tender and filling is heated through, 20-25 minutes.

Adapted from Martha Stewart’s The New Classics

Nutritional Information

Makes: 6 servings
  • Calories263
  • Carbohydrates41.1 g
    • Dietary fiber8.3 g
  • Cholesterol0 mg
  • Fat6.9 g
    • Saturated fat0.9 g
  • Sodium23 mg
  • Protein10.7 g
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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