Stuffed Cousa in Lemon Herb Sauce

Anita Dairy Free, Entrée, Gluten Free, Herbs, Vegetables 2 Comments

What a brilliantly sunny and mild week it has been.  The fig tree in the backyard actually believes it’s Spring again and started blooming.  It’s a sneak peak of a glorious Fall season, my absolute favorite.  It’s a wonderful time to plan and organize, and of course to cook.   We are lucky to have a bountiful year-round Farmer’s Market.  Last Thursday, I made my way there before the weekend rush and found these gorgeous looking Mediterranean Cousa Squash.  A delicate and mild squash that is traditionally braised in a sauce and stuffed with a variety of vegetables, rice or ground meat.
Here’s a delicious and light recipe for another variation.

Stuffed Cousa Squash in a Lemon Herb Sauce

10 Cousa squash, cleaned and carved out 
2 cups water or stock if desired
1 cup brown rice, cooked
1/4 lb ground bison
1 bunch cilantro, finely chopped (divided in half)
1/4 cup olive oil
1/4 cup lemon juice, fresh
1 + 1/2 tsp sea salt
1 tsp dried thyme
1 tsp chervil
2-3 lemon verbena leaves
1/2 tsp coriander, ground
Freshly ground pepper to taste

Carve out the cousa with a squash corer (usually found at Mediterranean stores). Reserve the pulp and add it to the stuffing.  Sprinkle a little salt inside the squash.  In a skillet with a little olive oil, sauté the meat with the ground coriander until done.  In a bowl, mix together the meat, cousa pulp, cooked rice and half of the chopped cilantro.  Add to it 1/8 cup of lemon juice and 1/8 cup the olive oil, 1/2 tsp salt and pepper to taste.  Mix well, taste and adjust seasoning.  Stuff the cousa and pack tightly.  In a heated heavy pot, drizzle the bottom with olive oil, then line the stuffed cousaSauté for a couple of minutes, then add water until it covers cousa approximately 2 cups. Add the dried herbs, lemon verbena and 1 tsp salt.  Cover and cook gently over medium heat until the cousa is fork tender.  Finish with lemon juice and the rest of the chopped cilantro.  Serve hot or cold.

Comments 2

  1. Cousa mehshi is by far one of my favorite comfort foods. I've always had it the traditional way with tomato sauce and meat but this looks light and quite savory. May have to give it a try. Thanks Oooooooti 🙂

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