Couscous-Stuffed Zucchini with Tomatoes and Toasted Almonds

Halve the zucchini lengthwise. Using a spoon or small melon baller, carefully hollow out the flesh, leaving a 1/2-inch thick shell. Reserve the scooped flesh and chop it finely.

Season the hollowed zucchini boats with a pinch of salt and set them cut-side up on a paper towel-lined plate to draw out moisture.

Heat 2 tablespoons olive-oil in a saucepan over medium heat. Add the diced yellow-onion and cook until softened and translucent, about 5 minutes.

Stir in the chopped garlic, cumin, paprika, cinnamon, and turmeric. Bloom the spices in the oil for 1 minute until fragrant.

Add the chopped zucchini flesh and diced carrot. Sauté for 3 minutes until the vegetables begin to soften.

Pour in the 1.75 cups chicken broth and bring to a gentle boil. Remove from heat, stir in the couscous, cover tightly, and let steam for 5 minutes.

Fluff the couscous with a fork and season with salt and black-pepper. Set aside.

Heat 3 tablespoons olive-oil in a large skillet or Dutch oven over medium heat. Add the diced small yellow-onion and cook until golden, about 6 minutes.

Add the minced garlic, cumin, and paprika. Cook for 1 minute until the spices are toasted and fragrant.

Core and dice the tomatoes, then add them to the pan along with their juices. Pour in the remaining 0.5 cup chicken broth. Simmer for 10 minutes until the tomatoes break down into a thick, fragrant sauce. Season with salt.

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While the zucchini bakes, add the almond to a dry skillet over medium heat. Toast, stirring frequently, for 4-5 minutes until golden brown and fragrant. Watch carefully to prevent burning. Transfer to a plate to cool.

Finely chop the toasted almonds. Roughly chop the parsley. Cut the lemon in half and juice one half; slice the other half into wedges for serving.

Remove the foil from the baked zucchini. Squeeze fresh lemon juice over the stuffed zucchini and scatter the chopped almonds and parsley across the top.

Using a wide spatula, transfer the stuffed zucchini to a serving platter, spooning extra tomato sauce from the pan around and over them. Garnish with lemon wedges and serve immediately while warm.