Stuffed Carrot & Zucchini w/ Wild Rice & Chickpea Couscous

Any fresh produce that mum would come across at the market, she would stuff.
Every week mum would find a different vegetable to stuff no matter how small, flat or impossible it may seem, and they always turned out finger licking delicious. Stuffing vegetables is a genetic obsession I could never shake off and always have been a childhood favourite of mine .

My favourite stuffing is always a mix of grains, pulses, herbs and spices but you can always mix and match whatever grain you feel like. There's no rule there other than make is bloody delicious.

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.