Summer Squash Couscous with Sultanas, Pistachios and Mint

By • June 30, 2010 86 Comments

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Author Notes: I was in the mood for a light couscous salad, and the subsequent ingredients just felt right. I used squash and zucchini to incorporate some more color, but if you have a penchant for one over the other, knock yourself out! You could also try substituting the lemon juice with grapefruit or lime juice -- I just used lemon because I always have a surplus in my house. - The Internet Cooking Princesstheicp

Food52 Review: This dish is supposed to serve four, but we wouldn't be above polishing off the entire thing among just the two of us. It's well-balanced, with tart, sweet and savory playing off each other with every bite -- not to mention the fact that it's beautiful to look at, studded with brightly colored chunks of squash, golden sultanas and green flecks of mint. The Internet Cooking Princess recommends serving the couscous at room temperature, but we think it's great hot, cold and all temperatures in between. - A&MThe Editors

Serves 4

  • 1 tablespoon lemon zest
  • Juice of one lemon
  • 1/2 teaspoon honey
  • Olive oil
  • 3 garlic cloves, crushed
  • 1 1/4 cups veggie stock
  • 1 cup couscous
  • 1/2 cup diced yellow squash
  • 1/2 cup diced zucchini
  • 1 medium shallot, finely chopped
  • 1/2 cup sultanas/golden raisins
  • 1/4 cup chopped pistachios
  • Kosher salt
  • 2 tablespoons chopped fresh mint
  • Freshly ground black pepper
  1. In a small bowl, whisk the lemon zest, lemon juice, honey, and 1/4 cup of olive oil. Add the garlic cloves and let them steep for about 30 minutes.
  2. Next, bring the veggie stock to a boil in a medium saucepan. Stir in the couscous, cover, and turn off the heat; allow the couscous to sit for about 5 minutes, or until it absorbs all the liquid. Toss the couscous with a fork so the grains don't start clumping together, pour into a large mixing bowl, and set aside.
  3. In a skillet over medium high heat, add about 2 tablespoons of olive oil. Then, add the chopped squash and zucchini, shallot, sultanas, pistachios and a pinch or two of salt. Only cook for about a minute or two -- you still want the squash and zucchini to be al dente. This just ensures they aren't too al dente, and all the flavors can marry before they hit the couscous. Set aside until everything reaches room temperature.
  4. Once the veggies have reached room temperature, add them to the bowl with the couscous and combine.
  5. Then, remove and discard the cloves of garlic from the dressing, and toss it with the couscous (add the dressing gradually, as you may not need it all). Fold in the mint, season with additional salt and pepper if necessary and serve at room temperature.

More Great Recipes: Summer Squash|Zucchini|Rice & Grains|Entrees|Olive Oil

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Comments (86) Questions (1)


7 months ago Pittsburgher

Made this tonight, subbed dried apricots for the sultanas with delicious results. A nice weeknight winter salad! Leftovers for breakfast tomorrow with blueberries & kefir...


11 months ago dani

This is one of our favorite meals. I make it often. Thanks for sharing.


about 1 year ago Miche

It liked it with currants substituted for the sultanas.


about 1 year ago Virginia Bacon

I just made this tonight to eat with lamb burgers and it was really delicious. It is a great way to use up summer squash, especially if summer squash isn't your favorite abundant vegetable. Next time I'll probably use fewer sultanas as I found their sweetness to be a little overpowering of the other flavors in the dish, but even as I made it it was extremely good and I would highly recommend it.


about 1 year ago melissa

I've been looking for a an isreali couscous salad with golden raisins recipe like this for forever! I tried it at restaurants but could never find a recipe... So good - holds up nicely for leftovers too. I made this for a potluck and got so many compliments.


over 1 year ago Dc

So glad this showed up on a Zgoogle search for summer squash recipes. Doubled the recipe, used all summer squash plus a chopped onion, and walnuts instead of pistachios, oh and no raisins (couldn't get to the store). Really good. Next time I promise to follow the recipe!


almost 2 years ago luvcookbooks

Meg is a trusted home cook.

Just made this for dinner with quinoa instead of couscous-- delicious!


almost 2 years ago Tamara Hudes Agarwal

I just made this and it was so delicious! We only had Israeli couscous, so I used that instead, it was amazing!


about 2 years ago OldGrayMare

Probably my favorite recipe ever! And for my husband, who needs to have minimal works fine with rice instead of the couscous.


about 2 years ago ortolan

Incredibly delicious. A winner.


about 2 years ago ktmckinsey

I am absolutely in love with this dish. I've made it three times in the past couple weeks. It's pretty yummy the next day for lunch, especially when served over a spinach salad. Yum!


about 2 years ago magdalena

I love this dish! I made a few changes to work with what I had on hand: instead of golden raisins, I used chopped dried apricots, and instead of yellow squash, I used chopped green cabbage. The lemon drizzle at the end was AMAZING! Most definitely a keeper!


about 2 years ago Liz Hicks

AMAZING. Eating it right now, SO GOOD. Can't get over how delicious this is. Made with almonds instead of pistachios since that's what I had.

Re: unsalted pistachios. Trader Joe's has unsalted, shelled, chopped pistachios.

Anyone know of a bean or other vegetarian protein source that I could add to this to increase the protein for my vegetarian sister? Thank you!


about 2 years ago Kris Landt

I would think that garbanzo beans (chickpeas) would make a nice protein addition.


over 2 years ago Kathy R

I made this last night and thought it was really good. I didn't have any couscous so I used 1/2 cup quinoa cooked in 1 cup of water with 1/2 teaspoon salt. Maybe a bit more squash since I used one medium yellow squash and one medium zucchini. I think any of the grains that people mentioned would be fine.


over 2 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

Yes, but cook the farro according to the package instructions. Or, if you bought it in bulk, cover the farro with cold water by about an inch and let it stand for at least 20 minutes. Drain off the cold water and then cook the farro in the veggie stock, at a ration of two parts of stock to one part of farro. Cook at a low boil for about 25 minutes. And save the cooking liquid, once you've drained the farro for the salad. Cooking liquid from farro is rich in flavor, so save it to use in a soup or stew within the next few days (or freeze it for up to three months). Sounds so delicious (the substitution you're considering)! ;o)


over 2 years ago Ceege

I am a beginning vegan. Would like to know if farro could be substituted in this recipe as that is my favorite grain. This recipe sounds wonderful and I can't wait to try it.


over 2 years ago Stephanie Jewell

So yummy and very easy to make.


about 3 years ago chimera

This was absolutely delicious - so delish I had to blog about it and link back to the recipe!


about 3 years ago CookLikeMad

Superb! Substituted cooked quinoa for couscous to great effect for gluten-free guests. Enjoyed warm with lemon-mint marinated lamb chops. Adding this to my regular summer rotation.


about 3 years ago em-i-lis

Emily is a trusted source on General Cooking.

this was DELISH! many thanks!