Stuffed Zucchini with Freekeh Pilaf and Currants

Ingredients

• 4 medium zucchini
• Kosher salt and freshly ground black pepper
• 1/2 cup dry freekeh, rinsed
• 2 tablespoons olive oil, plus extra for brushing the zucchini
• 1 small red onion, chopped
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 3 tablespoons currants (or raisins)
• 3 tablespoons toasted pine nuts
• 2-3 teaspoons ed wine vinegar (to taste)
• crushed red pepper flakes
• 1/2 cup chopped parsley leaves
• optional: Your favorite tahini dressing or pomegranate molasses, for drizzling

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