Farmstand Stuffed Zucchini Squash

• 1-13 cup Dried Pearl Couscous
• 2- 1/2 cups Water Or Vegetable Stock (I Use A Mixture Of Half Stock And Half Water)
• 1 pinch Saffron Threads
• 1 pinch Dried Red Chili Flakes
• 1 whole Medium Just-ripe Tomato, Chopped
• 1/4 cups Freshly Shelled And Blanched Pink-eye Or Zipper Peas (I Quickly Boil Mine In Enough Water To Cover Them For About 15 Minutes Or Until Tender)
• 1/4 cups Freshly Chopped Herbs - I've Used Basil, Thyme, Oregano And Rosemary
• 1/4 cups Fresh Wild Arugula, Sunflower Sprouts Or Other Greens You Have On Hand
• 2 whole Ronde De Nice Zucchini Squash
• 2 Tablespoons Extra Virgin Olive Oil
• 2 dashes Salt And Fresh Ground Black Pepper, To Taste

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

couscous, water, saffron threads, red chili flakes, tomato, freshly, freshly chopped herbs, arugula, ronde de, olive oil, salt

Taken from tastykitchen.com/recipes/main-courses/farmstand-stuffed-zucchini-squash/ (may not work)