Zucchini with Pumpkin and Couscous

 
Zucchini with Pumpkin and Couscous - Moroccan Cuisine at Kitchen by Nidhi
Zucchini with Pumpkin and Couscous Just to brief that may be this sound a weird combination but it’s one of the tastiest warm salad I had. As I mentioned in my first blog that my family and friends encouraged me to do this but to be honest the credit goes to Akshat & Kritika (son and Daughter in law) cause all my good or bad dishes has to be tasted by them first. They always give me fair inputs which I try to implement improvising further. Both of them loved this combination of Zucchini with couscous and pumpkin. Try it out once and I am sure you will end up making often. Due to lockdown, I had lettuce but otherwise baby spinach, rocket leaves will add to the flavor more.
Ingredients & methods of Zucchini with Pumpkin and Couscous

    Ingredients for Making Pumpkin 

    ½ kg Pumpkin cut into small pieces
    6 pcs of garlic finely chopped
    4 shallots finely chopped
    2 tablespoons lemon juice
    2 tablespoons parsley /thyme
    2 table spoon olive oil
    25gms chopped roasted pistachio/almonds
    salt, black pepper
    Red chilies (If you like spicy)

    Preheat the oven at 200 degrees Celsius. Add all the ingredients other than nuts. Place it in the oven for 20-30 mins till the pumpkin is cooked. Add the roasted nuts to it. Keep it aside.
    Ingredients for Zucchini 

    1 ½ cups cooked couscous (you can take quinoa as well)
    2 Zucchini sliced into 8 and scoop the middle soft portion.
    100 gm of feta /goat cheese
    2 spoon lemon zest
    2 spoon lemon juice
    ½ cup fresh mint
    salt, pepper
    2 table spoons olive oil
    1 table spoon chili flakes
    Cut 1 zucchini into 2 portions and slice them from the Centre. Scoop the soft portion. In a bowl add olive oil, salt, pepper and lemon juice. Preheat the oven at 200degree Celsius. Apply half of the olive oil mix to zucchini and bake it for 10 mins. In a bowl add cooked couscous, lemon zest, feta/goat cheese, mint, chill flakes and the olive oil mix which is left. Adjust salt and pepper according to your taste. Place this in the empty baked zucchini and further bake it for 10-15 mins. In a platter put zucchini and on pumpkin by the side. Top it with rocket leaves or whichever salad leaves you have. Serve hot.

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