Couscous-Stuffed Zucchini

Preheat the oven to 475°F. In a small pot, combine the couscous and ⅔ cup of water; heat to boiling on high. Once boiling, cover and remove from heat. Let stand for 5 to 6 minutes, or until the liquid has been absorbed and the couscous is tender. Fluff the cooked couscous with a fork. Season with salt and pepper to taste. Cover and set aside in a warm place.

While the couscous cooks, wash and dry the fresh produce. Using a peeler, remove the rind of the lemon, avoiding the pith; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter and deseed the lemon. Pick the mint leaves off the stems; discard the stems and finely chop the leaves. Halve the zucchini lengthwise; using a spoon, scoop out and discard the pulp and seeds, leaving a ¼-inch-thick shell. Quarter the yellow squash lengthwise; cut crosswise into ¼-inch-thick pieces. Peel and mince the shallot. Peel and mince the garlic. Roughly chop the pistachios.

Squeeze the juice of all 4 lemon wedges into a small bowl. Slowly whisk in 2 tablespoons of olive oil until well combined; season with salt and pepper to taste. Set aside. To the pot of cooked couscous, add the goat cheese, lemon zest and mint. Drizzle with olive oil and stir to combine; season with salt and pepper to taste.

Place the zucchini on a sheet pan. Drizzle with olive oil and season with salt and pepper on both sides; turn to thoroughly coat. Arrange the seasoned zucchini cut sides up; stuff with as much of the filling as possible (you may have extra filling). Bake 18 to 20 minutes, or until the filling is heated through and the zucchini are tender when pierced with a fork. Remove from the oven.

While the zucchini bake, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the yellow squash in a single, even layer; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until lightly browned. Add the shallot, garlic, raisins and pistachios; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened and fragrant. Turn off the heat; stir in up to half the vinaigrette. Season with salt and pepper to taste.

Just before serving, place the arugula in a medium bowl; season with salt and pepper. Add enough of the remaining vinaigrette to coat the arugula (you may have extra vinaigrette). Toss to combine and season with salt and pepper to taste. Divide the squash salad and baked zucchini between 2 plates. Top with the dressed arugula. Enjoy!