Zucchini halves with couscous and corn
Zucchini halves with couscous and corn recipe in the zucchini category
Recipe 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
Recipe method:
- 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.
- 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.
- 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.
- 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.
- Meanwhile, place zucchini halves in oven and roast 15 minutes or until tender and edges are browned.
- 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.
Tags: halves, couscous, corn, recipe, zucchini, recipes, cooking