Farmstand Stuffed Zucchini Squash

For the couscous: In a small skillet, dry toast your couscous over medium heat until just lightly golden toasted. Bring your water/vegetable stock to a low boil in a medium saucepan with a lid. Add the saffron threads, dried red chili flakes and toasted pearl couscous to the boiling mixture. Cover and simmer until the liquid has been absorbed—this was about 12 minutes for me. Once cooked, stir in chopped tomato and pink-eye peas. Taste and add salt and pepper accordingly. Add your fresh herbs and sprouts, reserving a tablespoon or so for garnish at the end.

For the zucchini: Preheat oven to 375 F. Cut the top off of the zucchini at the stem end so you make a little lid. Scoop out the inner flesh of the zucchini; you can discard or save it for another occasion (or you could add it in with the couscous, but I did not for styling purposes). Drizzle the inside cavity of each squash with 1 tablespoon of olive oil. Place the hollowed out squashes—and their lids—in an oven-safe baking dish. Cook for about 20 minutes.

To assemble: Being careful not to burn yourself with the warm squash, spoon the couscous mixture into the cavities of the squash until full. Place back in the baking dish in the oven for another 8-10 minutes. You’re looking for the squash to be fork tender but not falling apart. When cooked, place on a plate and sprinkle the top with some of the remaining sprouts and herbs. Top with the baked lid or prop it up alongside. Serve immediately.

This recipe does make a little more couscous that you’d need to fill the squash, which means there’s plenty for seconds and leftovers.