Zucchini Stuffed with Chickpeas and Israeli Couscous

• 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 pepper, 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

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

zucchini, salt, unsalted butter, extravirgin olive oil, shallot, fresh ginger, jalapeno pepper, ground cumin, ground coriander, ground cinnamon, saffron, chickpeas, couscous, parsley, fresh cilantro, lemon wedges

Taken from www.epicurious.com/recipes/food/views/zucchini-stuffed-with-chickpeas-and-israeli-couscous-392713 (may not work)