I’ve been curious about kousa since I spotted it at my farmers market earlier this summer. It looks like a cousin of eggplant but it’s known as a Lebanese eggplant. It also reminds me of what my mom would say to me as a little girl, kose short for koselig, Norwegian for cozy. (It’s pronounced the same way.)
I researched typical dishes made with kousa but ended up making a quinoa mix. Sauteing kousa, peppers, scallions, shallots and what turned out to be super hot banana peppers was a good base for quinoa. Keeping with a Middle Eastern flair I added hummus. And then more hummus until it became spreadable. My aha moment. Top corn tortillas with the mixture for a Middle Eastern pizza.
Kousa, Hummus and Quinoa Pizza
What you need:
- 1 c quinoa, cooked
- 6 corn tortillas
- 1/2 c hummus
- 1 sm kousa (a Lebanese squash, similar to zucchini), peeled and chopped
- 3 scallions, thinly sliced
- 2 banana peppers (or sweet Italian peppers), chopped
- 1 med shallot, chopped
- 3 garlic cloves, finely chopped
- 1/2 c cilantro, chopped, divided
- 2 tbs Devo Olive Oil Cilantro and Roasted Onion EVOO
What you do:
- Heat oven to 350°.
- Line baking sheet with foil.
- Place tortillas on baking sheet.
- Spray tortillas with EVOO spray.
- Heat EVOO in sauté pan and add kousa, scallions, peppers, shallot and garlic.
- Sauté until tender.
- Add 1/4 c cilantro and cook until leaves soften.
- Add hummus and stir to incorporate.
- Divide mixture between tortillas.
- Bake 10 minutes or until tortillas are crispy.
- Top with remaining cilantro.