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

Preheat the oven to 400ï€ F. 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 jalape 1/ 4 . 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.

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