Zucchini stuffed with chickpeas and Israeli couscous

Can you say luscious? After eating this vegetarian dish, I can, too. All good and healthy ingredients, with a Middle Eastern flavor undertone that makes every bite beg for another. I didn’t have any plain Israeli couscous in the house, but I did have some Trader Joe’s Harvest Blend couscous, which, in addition to Israeli couscous, also contains baby chickpeas and quinoa. All in all, a mildly addictive meal. Enjoy!

Zucchini stuffed with chickpeas and Israeli couscous (many thanks to Martha)(modified only slightly)

6 small zucchini (6-7″ long), halved lengthwise

coarse salt

2 tablespoons margarine

1 tablespoon extra virgin olive oil

1 shallot, very thinly sliced into rings

2 teaspoons minced fresh ginger

2 or 3 slices of  jarred jalapeno pepper (more if you like it spicier), finely chopped

1/2 teaspoon ground cumin

1/2 teaspoon ground coriander

pinch of ground cinnamon

pinch of saffron

3/4 cup canned chickpeas, drained and rinsed

3/4 cup Israeli couscous

2 tablespoons finely chopped fresh parsley

1 tablespoon finely chopped fresh cilantro

Preheat oven to 400 degrees F. 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″-thick shell. Coarsely chop pulp and set aside. Sprinkle zucchini shells with 1 teaspoon salt. Place shells, cut side down, on paper towels to drain.

Melt margarine with oil in a large pan over medium-high heat. Add shallot, ginger, and jalapeno. Cook, stirring, for 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 heat to a simmer. Cover, and cook, stirring occasionally, until liquid has absorbed and couscous is tender.. Remove from heat, let it stand for 5 minutes, then stir in the parsley and cilantro.

Wipe the zucchini shells to remove any liquid. Mound about 1/4 cup of filling into each zucchini shell. Transfer to prepared rack. Cover with foil, and bake until zucchini are tender and filling is heated through, about 20-25 minutes. Serves 6.