Name: Couscous And Chickpea Stuffed Zucchini
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 4 medium zucchinis; 1 cup cooked couscous; 1 can chickpeas, drained and rinsed; 1 red bell pepper, diced; 1 small red onion, finely chopped; 2 cloves garlic, minced; 1 teaspoon ground cumin; 1 teaspoon paprika; 1/2 teaspoon dried oregano; Salt and pepper to taste; Olive oil for cooking; Fresh parsley, chopped (for garnish)

Instructions

Preheat your oven to 375°F (190°C) and line a baking dish with parchment paper.
Cut the zucchinis in half lengthwise and scoop out the flesh, leaving about a 1/4-inch border to create a boat-like shape. Place the zucchini boats in the prepared baking dish.
In a large skillet over medium heat, heat a drizzle of olive oil. Add the diced red bell pepper, chopped red onion, and minced garlic. Cook for 5-7 minutes until the vegetables are softened.
Add the drained and rinsed chickpeas to the skillet and stir well to combine with the vegetables.
Sprinkle the ground cumin, paprika, dried oregano, salt, and pepper over the chickpea mixture. Stir everything together and let it cook for another 2-3 minutes.
Remove the skillet from the heat and add the cooked couscous to the chickpea mixture. Stir well to combine all the ingredients.
Carefully spoon the couscous and chickpea mixture into the hollowed-out zucchini boats, pressing gently to pack the filling.
Drizzle a little olive oil over the stuffed zucchinis and cover the baking dish with aluminum foil.
Bake in the preheated oven for 25-30 minutes until the zucchinis are tender when pierced with a fork.
Once the zucchinis are cooked, remove the foil and broil for an additional 2-3 minutes until the tops are slightly golden.
Garnish the Couscous and Chickpea Stuffed Zucchini with fresh chopped parsley before serving.

Ingredients

Instructions

Nutrition Facts

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