Zucchini Stuffed with Couscous and Currants

4 - large zucchini, trimmed and halved lengthwise
2 1/2 T olive oil
1 - medium onion, finely chopped
1 - medium carrot, finely chopped
1 C vegetable stock
1 t grated lemon peel
0 - salt and pepper to taste
1/2 C instant couscous
3 T zante currants
1/4 C fresh parsley, chopped
2 T fresh chives or scallions
1/2 - large lemon, juice of
1/4 t freshly grated nutmeg

Preheat the oven to 425°F. Lightly oil a baking sheet and set aside. Scoop out the insides from each zucchini half, leaving a 3/8-inch-thick shell. Rub the outsides of the zucchini shells with 1/2 tablespoon of the oil and set aside. Finely chop the insides and set aside. Finely chop the insides and set aside.

In a large deep-sided skillet with a tight-fitting lid, heat the remaining 2 tablespoons oil over medium heat. Add the onion and carrot and cook, stirring frequently, until softened, about 5 minutes. Add the chopped zucchini and increase the heat to medium-high. Cook, stirring often, until most of the liquid released by the zucchini has evaporated, 10 to 15 minutes.

Add the stock, lemon peel, salt, and pepper; bring to a boil over high heat. Add the couscous and currants. Cover and remove from the heat. let stand for 8 to 10 minutes until the couscous has absorbed all the liquid.

Uncover and fluff the couscous mixture with a fork. Add the parsley, chives, lemon juice, and nutmeg, stirring well to combine. Taste and season with additional salt and pepper, if needed. Spoon the filling evenly into each zucchini shell and arrange on the prepared baking sheet. Bake for 25 to 30 minutes, or until the tops are lightly browned and the shells are tender when pierced with the tip of a sharp knife. Serve warm or at room temperature.

From Mediterranean Vegan Kitchen