Ingredients
2 Cups Cous Cous
4 Cups Vegetable Stock (about a 32 oz. container)
4 Zucchini, 2 diced small, remaining 2 cut in half lengthwise
1 Large carrot, sliced on a diagonal angle
2 Garlic cloves, peeled and chopped
1 Small white onion, diced small
1 Can Garbanzo beans, drained and rinsed
¼ Cup golden raisins, soaked in cold water for 10 minutes then drained
1 Cup whole almonds, roughly chopped
2 Tbs. Moroccan spice mix (store bought, if you would like to make from scratch see “spice” recipe below)
1 Tbs Canola oil (or vegetable oil)
Preparation
Take the 2 halved zucchini slices. With a small melon baller or a tea spoon hollow out the center of each zucchini half. Only remove as far as you see seeds. Taking out too much of the flesh will make the zucchini to soft once cooked. In a small sauce pan bring vegetable stock to a boil. Add cous cous, raisins and Moroccan spice mix, cover, remove from heat. After 5 minutes remove lid and fluff with a fork. Cover again to keep warm until needed. In a large non stick pan add canola oil over medium-high heat. Add carrots and sauté for approximately 3 minutes. Add mushrooms, onion, garlic, chopped zucchini and garbanzo beans. Sauté until cooked though, about 5 minutes. On a separate burner, heat a grill pan over high heat until very hot. Brush with a little canola oil. Place zucchini halves cut side down. Do not move while on grill. Let cook 5-7 minutes. Touch to make sure the outside is still firm but just turning soft. Remove from heat. Mix cous cous and vegetable mix together. Divide into 4 bowls. Top with chopped almonds. Serve with zucchini spoon.
To make Moroccan Spice Mix: Mix together a pinch of cracked black pepper, cayenne and crushed cloves with ¼ tsp paprika, allspice, ginger, nutmeg and a ½ tsp of coriander, crushed cardamom, ginger and tumeric. For a little extra bit of luxury add crushed dried rose petals (available in fine specialty food stores and on line). Notes: For additional protein add grilled chicken breast, firm white fish or grilled prawns.
