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1
For the couscous: In a small skillet, dry toast your couscous over medium heat until just lightly golden toasted.
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2
Bring your water/vegetable stock to a low boil in a medium saucepan with a lid.
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3
Add the saffron threads, dried red chili flakes and toasted pearl couscous to the boiling mixture.
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4
Cover and simmer until the liquid has been absorbedthis was about 12 minutes for me.
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5
Once cooked, stir in chopped tomato and pink-eye peas.
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6
Taste and add salt and pepper accordingly.
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7
Add your fresh herbs and sprouts, reserving a tablespoon or so for garnish at the end.
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8
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.
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9
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).
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10
Drizzle the inside cavity of each squash with 1 tablespoon of olive oil.
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11
Place the hollowed out squashesand their lidsin an oven-safe baking dish.
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12
Cook for about 20 minutes.
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13
To assemble: Being careful not to burn yourself with the warm squash, spoon the couscous mixture into the cavities of the squash until full.
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14
Place back in the baking dish in the oven for another 8-10 minutes.
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15
Youre looking for the squash to be fork tender but not falling apart.
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16
When cooked, place on a plate and sprinkle the top with some of the remaining sprouts and herbs.
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17
Top with the baked lid or prop it up alongside.
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18
Serve immediately.
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19
This recipe does make a little more couscous that youd need to fill the squash, which means theres plenty for seconds and leftovers.
