Zucchini Halves With Couscous & Corn Recipe

Zucchini Halves With Couscous & Corn Recipe

Ingredients:

5 tsps of olive oil
4 pcs of zucchini (8 ozs, small); stems-trimmed & half each lengthwise
2 pcs of shallots (medium, 1/4 c); minced
1/4 tsp of salt
1.5 c of kernels (corn); cut out of 3 medium-size corn ears
3/4 c of couscous (Israeli)
3/4 tsp of cumin (ground)
1-1/4 c of chicken stock
2 Tbsps of parsley; freshly chopped
Tomato; diced
Sprigs of sage

Instructions:

Preheat the oven (425 deg F). Meanwhile grease a broiling-pan w/ 2 tsps olive oil. Scoop flesh out of every zucchini halve w/ spoon and leave about 1/4″ shell then reserve flesh of zucchini. Place halves of zucchini in a broiling-pan, cut-side down and set them aside.

Heat two tsps of olive oil in 12-inch nonstick skillet on medium stove heat ’til hot.
Then, add in shallots, cook for 2 mins, stirring.

Chop the reserved flesh coarsely and increase the heat, add salt and zucchini, cook for 8 mins ’til liquid has evaporated then zucchini starts browning. Add the corn into the skillet, cook about 2 mins, stirring and transfer into small mixing bowl.

Add the couscous w/ the remainder of olive oil to thesame skillet. Lower heat then cook and stir for 2 mins. Add the cumin, cook a min longer and stir.

Add in chicken stock w/ 1/2 c of water then heat ’til it boils on medium-high stove heat.

Lower the heat, cover then simmer for 25 mins ’til liquid becomes absorbed while couscous becomes tender. Place the halves of zucchini into the oven, roast for 15 mins or ’til edges turn brown and tender.

Next, return the corn mix into the skillet w/ couscous then stir parsley in and thoroughly heat.

Place halves of zucchini onto a platter and fill w/ corn and couscous mixture. Lastly, sprinkle w/ tomato (diced) then garnish w/ sprigs of sage.

>> Zucchini Halves With Couscous & Corn Recipe