Stuffed Summer Squash with Middle Eastern Spices

Ingredients...


3 summer squash  cut in half length wise and the center scooped out

1 bell pepper diced

1 large tomato diced

2 scallions  diced

1 cup of Israeli couscous cooked

2 cups chicken stock

Salt and pepper

1 teaspoon  allspice

½ teaspoon nigella seeds or you can substitute sesame seeds

1 teaspoon of marjoram or substitute oregano


Directions…

Cut the squash in half lengthwise and scoop out the center, chop the squash from the center and place in a skillet.

Place squash cut side down in a baking dish with a little bit of olive oil, and roast for  5 to 7 minutes, at 350 degrees,  meanwhile sauté the pepper, chopped squash and tomato until tender add in your scallions, season well with salt and pepper and add in your allspice, nigella seeds, and marjoram.  Add In your couscous  to this mixture and 1 cup  chicken stock, add in more chicken stock when the liquid is absorbed

cook until the couscous is tender and fill your squash, bake for 10 to 12 minutes until the squash is cooked but still firm and warmed through.  Sprinkle with few Nigella  seeds and serve.

Mayan Couscous

Ingredients
1 cup couscous
1/2 teaspoon ground cumin
1 teaspoon salt, or to taste
1 1/4 cups boiling water
 
1 clove unpeeled garlic
1 (15 ounce) can black beans, rinsed and drained
1 cup canned Mexican  corn, drained
1/2 cup finely chopped onion
1/4 cup chopped fresh cilantro
1 small Pablano pepper, minced
3 tablespoons olive oil
3 tablespoons fresh lemon juice, or to taste
Directions
Combine the couscous, cumin, and salt in a large bowl. Stir in the boiling water and cover. Set aside for 10 minutes.
While waiting for the couscous, cook the unpeeled garlic clove in a small skillet over medium-high heat until toasted and the skin has turned golden-brown. Peel the garlic and mince. Stir the garlic into the couscous along with the black beans, corn, onion, cilantro, pablano pepper, olive oil, and lemon juice. Serve warm or allow to cool.

Corn and Israeli Couscous

8 SERVINGS
INGREDIENTS
1 8oz. Pkg.  of Israeli Couscous, prepared according to package directions
        1 tablespoon olive oil
        2 cups fresh or thawed frozen white corn kernels
        1 shallot, finely chopped
        2 tbls. dried parsley
        1 tsp. chopped cilantro
        1 red bell pepper, finely chopped
        1 Serrano pepper, seeded and minced
        1/3 cup fresh lemon juice
        1/4 cup olive oil
        2 tablespoons rice wine vinegar
        1 tablespoon honey
        salt and freshly ground pepper
        2 tablespoons finely chopped or dried  mint    
DIRECTIONS
    1.    Prepare the couscous according to the package.
    2.    Meanwhile, heat the olive oil in a medium skillet. Add the corn, shallot, cilantro  and cook over moderately low heat, stirring, until the shallot is softened, about 8 minutes. Transfer to a large bowl and let cool.
    3.    Add the couscous to the bowl, along with the bell pepper, serrano, parsley and mint. In a bowl, whisk together the lemon juice, olive oil, vinegar, honey . Add to the couscous and toss. Season with salt and pepper and serve.

Curried Couscous with Cranberries

Ingredients

1- 8.8 ounce bag  Israeli Couscous(Pearl couscous)
¾  cup dried Cranberries
1 tbs. Curry powder
1 tsp. salt
1 tsp. sugar
½  Orange. Juiced
3 tbs. Olive oil
3-4 Scallions trimmed and sliced thinly on a angle
2 tbs. chopped Parsley
1/4 cup Lemon juice
¾ cup Walnuts, toasted
Freshly ground pepper

Directions

Fix the Couscous according to the package. Stir in the Cranberries, Curry powder, salt, and sugar and the Orange juice while the Couscous is cooking. Give it a big stir and let set till Couscous is tender.
   Fluff up the Couscous  with a fork and add the Olive oil , Scallions, Parsley, Lemon juice and toasted Walnuts and mix well. Make 2 hours ahead of time and keep at room temperature until ready to serve. Add salt and pepper to taste before serving.


* to toast the walnuts, spread them out on a baking sheet and bake at 400 degrees oven until they turn a shade darker about 8 min.