Summer Squash Couscous with Sultanas, Pistachios and Mint
Amanda had this gorgeous couscous hiding in her pantry; each grain looks like a tiny little teardrop.
Pistachios and garlic: not as visually divergent as you might think!
This is a great trick for making citrus easier to juice. It loosens the membranes.
We diced both zucchini and yellow squash into very small cubes -- but anywhere from 1/4 to 1/3 of an inch would work well.
Lemon zest makes the dressing sing.
Diligently prepping away. At least that's what we want you to think...
A touch of honey "kisses" the dressing with sweetness, as Amanda would say.
The honey and garlic help to emulsify the dressing, but a slow drizzle of oil is always a good idea.
The couscous is done!
Squash, sultanas and pistachios await their fate: a sizzling, oil-slicked pan.
Shallot and squash co-mingling happily.
A brief sauté is all you're going for here -- you don't want mushy veg!
This couscous is a little stickier than most, but we managed to fluff it nicely.
Be judicious when adding the dressing to the couscous and veggies -- we didn't use all of it.
Last but not least: fresh mint, for color and perfume.
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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 Princess - The Internet Cooking Princess
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&M - A&M
Serves 4
- 1 tablespoon lemon zest
- Juice of one lemon
- 1/2 teaspoon honey
- Olive oil
- 3 garlic cloves, crushed
- 1 1/4 cup 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
- 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.
- 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.
- 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.
- Once the veggies have reached room temperature, add them to the bowl with the couscous and combine.
- 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.
- Your Best Summer Squash Recipe Contest Winner!
Tags: can be made ahead, Side Dishes, Summer, sweet and savory, Vegan, wheat-free
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5 days 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.
2 months 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)
2 months 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.
3 months ago Stephanie Jewell
So yummy and very easy to make.
10 months ago chimera
This was absolutely delicious - so delish I had to blog about it and link back to the recipe!
11 months ago CookLikeMad
Maddy heads up content distribution and partnerships for Food52.
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.
11 months ago em-i-lis
Emily is a trusted source on General Cooking.
this was DELISH! many thanks!
about 1 year ago LazyVeggie
An easy recipe for this lazy cook. My guests loved it and I took the leftovers for lunch the next day. Thanks!
over 1 year ago aargersi
Abbie is a trusted source on General Cooking.
Here is the magic of this recipe - my hubby does not like couscous, or squash, or mint, or raisins in anything but raisin bran, and yet - he loves this couscous! So there you go!
over 1 year ago OldGrayMare
Just made this for dinner tonight.....and since I didn't have any couscous on hand, used leftover cold rice. Also used a couple of chopped scallions (didn't have a shallot)....wonderful, wonderful!!!
almost 2 years ago charticus
In the past 10 days, this dish has found its way into backyard barbecues, lunches at the parc, and into my belly as a snack between meals. I now find myself hoarding golden raisins and summer squash. What an amazing recipe!
almost 2 years ago Louisa
Great dish! Have made it twice this summer. I double the squash and lemon, and the second time I made it I used toasted almonds instead of pistachios. This is a very accommodating recipe!
almost 2 years ago Veena Grover
Dangersously good.my whole family loved it.Thanks for sharing.
almost 2 years ago Teri
Made this for Fourth of July picnic. Thanks again!
almost 2 years ago phyllis
I made this for a BBQ yesterday. I used zucchini, corn, and dried cranberries instead of the sultanas. I liked the pistachios and mint. It was a big hit and will definitely keep this in the BBQ and dinner rotation. Thank you, TICP!!!
almost 2 years ago Rivka
Hey A&M, I'm wondering what couscous you used when you made this for its glamor shot. The grains look almost tear-shaped - that's some beautiful couscous, and I'd love to find some myself.
almost 2 years ago sharibrooks
i made this dish! it was awesome. In addition to cashews, I added in dried cranberries and golden raisins. Thanks for sharing.
almost 2 years ago laurel'skitchen
Were the pistachios salted or unsalted? Unsalted are hard to find. thanks
almost 2 years ago ModernSwap
This was so good! I substituted quinoa for couscous for some extra protein, left out the raisins, added a 1/2 cup of diced mushrooms, and cut the pistachios down to 2 tbsp. That Lemon Garlic vinaigrette is incredible - I'll be making that as a salad dressing from now on I think!
almost 2 years ago Dr.Insomnia
Loved this recipe, though the squash flavor was really muted. Maybe I cooked it too long - if it's going to be diced, it almost needs to just be tossed quickly in the hot oil and pulled or it's going to be cooked past al dente.