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1
Preheat the oven to 400F.
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2
Set a wire rack on a rimmed baking sheet.
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3
Pour 1 cup water onto sheet; set aside.
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4
Using a small spoon, scoop out pulp from center of each zucchini, leaving a 1/4-inch-thick shell.
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5
Transfer pulp to a kitchen towel, and squeeze out excess liquid.
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6
Coarsely chop pulp; set aside.
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7
Sprinkle zucchini shells with 1 teaspoon salt.
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8
Place shells, cut side down, on paper towels to drain.
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9
Melt butter with oil in a medium saucepan over medium-high heat.
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10
Add shallot, ginger, and jalapeno.
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11
Cook, stirring, 1 minute.
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12
Stir in 1 1/2 teaspoons salt, the cumin, coriander, cinnamon, and saffron.
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13
Cook until fragrant, about 30 seconds.
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14
Add zucchini pulp and chickpeas; cook, stirring occasionally, 2 minutes.
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15
Stir in 1 cup water.
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16
Bring to a boil.
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17
Add couscous, and return to a boil.
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18
Reduce to a simmer.
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19
Cover, and cook, stirring occasionally, until liquid has absorbed and couscous is tender, about 9 minutes.
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20
Remove from heat, and let stand, covered, 5 minutes.
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21
Stir in parsley and cilantro.
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22
Season with salt, if desired.
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23
Wipe zucchini shells to remove any liquid.
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24
Lightly season with salt.
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25
Mound about 1/4 cup filling into each zucchini shell.
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26
Transfer to prepared rack.
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27
Cover with foil, and bake until zucchini are tender and filling is heated through, 20 to 25 minutes.
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28
Serve with parsley, cilantro, and lemon.
