Chickpea And Zucchini Saute With Couscous Recipes

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SPICED CHICKPEA AND ZUCCHINI SAUTE

Serve this hearty vegetarian dish over rice, couscous, or quinoa.

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

Time 35m

Number Of Ingredients 9



Spiced Chickpea and Zucchini Saute image

Steps:

  • In a large skillet, heat oil over medium. Add onion; cook, stirring occasionally, until beginning to brown, 5 to 8 minutes. Add garlic, coriander, and cumin; cook, stirring, until fragrant, 1 to 2 minutes.
  • Add tomatoes, chickpeas, zucchini, and 1/2 cup water; season with salt and pepper.
  • Cover skillet; simmer mixture over medium-high heat, stirring, until zucchini is tender, 10 to 12 minutes. Season with salt and pepper, as desired, and serve.

Nutrition Facts : Calories 271 g, Fat 10 g, Protein 10 g

2 tablespoons canola oil
1 large onion, diced
4 cloves garlic, minced
1 teaspoon ground coriander
1 teaspoon ground cumin
8 plum tomatoes, chopped
2 cans (15 1/2 ounces each) chickpeas, drained and rinsed
2 zucchini, quartered lengthwise and cut into 1 1/2-inch pieces
Coarse salt and ground pepper

ZUCCHINI STUFFED WITH CHICKPEAS AND ISRAELI COUSCOUS

Stuffed zucchini shells arefilled to overflowing with asauteed mixture of ginger-and-jalapeno-lacedchickpeas, pearl-size pastacalled Israeli couscous,and chopped zucchini flesh;asqueeze of lemon is thefinishing touch.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Number Of Ingredients 16



Zucchini Stuffed With Chickpeas and Israeli Couscous image

Steps:

  • Preheat oven to 400 degrees. Set a wire rack on a rimmed baking sheet. Pour 1 cup water onto sheet; set aside. Using a small spoon, scoop out pulp from center of each zucchini, leaving a 1/4-inch-thick shell. Transfer pulp to a kitchen towel, and squeeze out excess liquid. Coarsely chop pulp; set aside. Sprinkle zucchini shells with 1 teaspoon salt. Place shells, cut side down, on paper towels to drain.
  • Melt butter with oil in a medium saucepan over medium-high heat. Add shallot, ginger, and jalapeno. Cook, stirring, 1 minute. Stir in 1 1/2 teaspoons salt, the cumin, coriander, cinnamon, and saffron. Cook until fragrant, about 30 seconds. Add zucchini pulp and chickpeas; cook, stirring occasionally, 2 minutes.
  • Stir in 1 cup water. Bring to a boil. Add couscous, and return to a boil. Reduce to a simmer. Cover, and cook, stirring occasionally, until liquid has absorbed and couscous is tender, about 9 minutes. Remove from heat, and let stand, covered, 5 minutes. Stir in parsley and cilantro. Season with salt, if desired.
  • Wipe zucchini shells to remove any liquid. Lightly season with salt. Mound about 1/4 cup filling into each zucchini shell. Transfer to prepared rack. Cover with foil, and bake until zucchini are tender and filling is heated through, 20 to 25 minutes. Serve with sprigs of parsley and cilantro, and lemon wedges.

6 small zucchini (6 to 7 inches long; 6 ounces each), halved lengthwise
Coarse salt
2 tablespoons unsalted butter
1 tablespoon extra-virgin olive oil
1 shallot, very thinly sliced into rings
2 teaspoons minced peeled fresh ginger
1 medium fresh jalapeno chile, seeded and finely chopped
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
Pinch of ground, cinnamon
Pinch of saffron
3/4 cup cooked dried or canned chickpeas
3/4 cup Israeli couscous
2 tablespoons finely chopped fresh flat-leaf parsley, plus sprigs for serving
1 tablespoon finely chopped fresh cilantro, plus sprigs for serving
Lemon wedges, for serving

MOROCCAN CHICKPEA AND VEGETABLE STEW WITH COUSCOUS

This is delicious stew. Very flavorful from the spices, but not too spicy, just right. There is no meat in it, and you most likely won't miss it, as the chickpeas are very "meaty" themselves. But I don't see why you couldn't add some meat if you really wanted to. It also goes from prep to table in about 30 minutes, great for weeknight dinners. From Cooking Light.

Provided by ciao4293

Categories     Stew

Time 29m

Yield 6 serving(s)

Number Of Ingredients 17



Moroccan Chickpea and Vegetable Stew with Couscous image

Steps:

  • Heat the oil in a large skillet on medium high heat.
  • Add the zucchini, onion, carrot and garlic.
  • Saute 5 minutes.
  • (For a time-saver, use the matchstick carrots from the produce department) Stir in the broth, and the next 9 ingredients, and bring to a boil.
  • Cover, reduce the heat, and simmer for 8 minutes or until tender.
  • Stir occasionally.
  • While the stew simmers, bring the 1 1/2 cups water to a boil, stir in couscous, and remove from heat.
  • Cover and let stand for 5 minutes.
  • Serve stew over couscous.

Nutrition Facts : Calories 358.9, Fat 4.8, SaturatedFat 0.7, Sodium 781.1, Carbohydrate 67, Fiber 10.2, Sugar 6.4, Protein 13.5

1 tablespoon olive oil
2 cups zucchini, cubed
1 cup onion, chopped
1/2 cup carrot, chopped
1 tablespoon garlic, minced
1 cup chicken broth
2 tablespoons raisins
1 1/4 teaspoons ground ginger
1 1/4 teaspoons ground cumin
3/4 teaspoon ground coriander
1/2 teaspoon salt
1/4 teaspoon cinnamon
1/4 teaspoon black pepper
2 (15 1/2 ounce) cans chickpeas, drained
1 (14 1/2 ounce) can no-salt-added diced tomatoes, undrained
1 1/2 cups water
1 cup uncooked couscous

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