Stuffed Carrot & Zucchini w/ Wild Rice & Chickpea Couscous

Stuffed Carrot & Zucchini

w/ Wild Rice & Chickpea Couscous

Ingredients:

• 4 Carrots – peeled, cut into 3 equal chunks and steamed for 15 minutes, slightly cool and then core.
• 3 Zucchini – cut into 3 equal chunks, then core.

(While carrots are steaming prepare you stuffing)

For Stuffing:

•  1/3 cup wild rice (Steam with 2/3 cup water and 1 teaspoon salt till liquid is absorbed)
•  1/ cup chickpea couscous (Add to the wild rice with 1/3 cup boiled water, cover with a lid and let sit for 10 minutes off the heat, then cool mixture)
•  Add 1/2 of the following spices to the grains (The second half will be added to the stock):
  – 1/2 teaspoon salt
  – 2 Tablespoon Dill – Finely Chopped
  – 2 Tablespoon Parsley – Finely Chopped
  – 1/2 teaspoon ground fennel seeds
  – 1 teaspoon Sweet Paprika
  – 1/2 teaspoon Cinnamon
  – 1/2 teaspoon Tumeric

Method:

1. Stuff the cored carrots and zucchinis with the mixture (loosely, not packed)
2. Generously oil a baking tray and stand up the veg.
3. Pour into the tray (and over the veg ) the following mix :
   –  1 cup water
   – 1 stock cube
   – 1 Tablespoon Pomegranate Molasses
   – Remaining of the spice mix
   ? Cover with Foil and bake on 180c for 20 min, then uncover and bake for another 20 minutes.Drizzle with Tahini and dig in.

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