Zucchini Halves with Couscous and Corn

This recipe makes use of late-summer produce from the garden or farmers' market.

Comments

This recipe calls for big Israeli couscous, but if you can't find it, use the regular kind.

SERVINGS
8

COOK TIME
60

TOTAL TIME
75

INGREDIENTS
5 teaspoons olive oil
4 small zucchini (about 8 ounces each), stems trimmed and each cut lengthwise in half
2 medium shallots, minced (about 1/4 cup)
1/4 teaspoon salt
1 1/2 cups corn kernels (cut from 3 medium ears of corn)
3/4 cup Israeli couscous*
3/4 teaspoon ground cumin
1 1/4 cups chicken broth*
2 tablespoons chopped fresh parsley leaves
Diced tomato and sage sprigs for garnish

PREPARATION
1. Preheat oven to 425 degrees F. Grease broiling pan with 2 teaspoons olive oil. With spoon, scoop out flesh from each zucchini half, leaving about 1/4-inch shell. Reserve zucchini flesh. Place zucchini halves, cut side down, in broiling pan, set aside.

2. In nonstick 12-inch skillet, heat 2 teaspoons olive oil over medium heat until hot. Add shallots and cook 2 minutes, stirring. Coarsely chop reserved zucchini flesh. Increase heat to medium-high, add chopped zucchini and salt, and cook 8 minutes, or until liquid evaporates and zucchini begins to brown. Add corn to skillet and cook 2 minutes, stirring. Transfer mixture to small bowl.

3. To same skillet, add couscous and remaining 1 teaspoon olive oil. Reduce heat to low, cook 2 minutes, stirring. Add cumin and cook 1 minute longer, stirring. Add chicken broth and 1/2 cup water; heat to boiling over medium-high heat. Reduce heat to low, cover and simmer 25 minutes or until liquid is absorbed and couscous is tender.

4. Meanwhile, place zucchini halves in oven and roast 15 minutes or until tender and edges are browned.

5. Return corn mixture to skillet with couscous, stir in chopped parsley and heat through. Place zucchini halves on platter, fill with couscous and corn mixture. Sprinkle with diced tomato and garnish with sage sprigs.

*If using regular couscous, in Step 3 use only 3/4 cup chicken broth and 1/4 cup water, heat to boiling over medium-high heat. Cover, remove from heat and let stand 5 minutes or until liquid is absorbed.

SERVING SUGGESTION
Serve with Lamb Chops with Persillade and Grey Sea Salt.

NUTRITIONAL INFORMATION
(based on individual servings)
Calories: 145
Total Fat: 3 g
Saturated Fat: 1 g
Cholesterol: 0 mg
Sodium: 200 mg
Carbohydrates: 25 g
Fiber: 0 g
Protein: 5 g

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