Spring
Summer Squash Couscous with Sultanas, Pistachios and Mint
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92 Reviews
Cheryl
June 14, 2020
What makes this so delicious? Surely a big part is the dressing (I used more lemon juice and zest)! Made it vegan with agave instead of honey, easily tripled the squash and used a small onion instead of shallot, which I cooked a little before adding the squash. Used about 3T of mint and could have done more. Thank you!
kara
September 11, 2018
the flavors of this are excellent. I used Israeli couscous instead of regular fine couscous with outstanding results (cooked to package directions for the couscous of course.) Leftovers are wonderful mixed into salad greens the next day. I will definitely make this again before summer is over since the zucchini plant is still going strong in our garden here.
Emily L.
June 17, 2017
This is indeed a wonderful versatile recipe. I doubled the amount of squash/zucchini, used a brown rice mix I had on hand, and subbed dried cranberries for sultanas. It turned out great and I would definitely make it again!
A F.
August 5, 2016
This is a great and versatile recipe! One of the best ways I have found to truly enjoy zucchini. I used ingredients that I had on hand (Farro for the couscous, pecans for the pistachios and raisins for the sultanas). I would make it again the same way- it was so delicious! The mint is a must, it really makes this dish. I also made this recipe with quinoa, toasted chopped almonds and raisins to bring and event for a GF option. Just as yummy!
Thank you for this recipe!
Thank you for this recipe!
Pittsburgher
January 26, 2015
Made this tonight, subbed dried apricots for the sultanas with delicious results. A nice weeknight winter salad! Leftovers for breakfast tomorrow with blueberries & kefir...
Virginia M.
July 21, 2014
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.
melissa
July 7, 2014
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.
Dc
May 11, 2014
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!
luvcookbooks
November 7, 2013
Just made this for dinner with quinoa instead of couscous-- delicious!
Tamara H.
September 7, 2013
I just made this and it was so delicious! We only had Israeli couscous, so I used that instead, it was amazing!
OldGrayMare
August 15, 2013
Probably my favorite recipe ever! And for my husband, who needs to have minimal gluten....it works fine with rice instead of the couscous.
ktmckinsey
July 24, 2013
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!
magdalena
July 3, 2013
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!
Liz H.
June 6, 2013
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!
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!
Kris L.
July 18, 2013
I would think that garbanzo beans (chickpeas) would make a nice protein addition.
Kathy R.
May 14, 2013
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.
AntoniaJames
March 7, 2013
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)
Ceege
March 7, 2013
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.
chimera
July 25, 2012
This was absolutely delicious - so delish I had to blog about it and link back to the recipe!
CookLikeMad
July 2, 2012
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.
LazyVeggie
April 1, 2012
An easy recipe for this lazy cook. My guests loved it and I took the leftovers for lunch the next day. Thanks!
aargersi
October 23, 2011
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!
OldGrayMare
August 30, 2011
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!!!
charticus
July 19, 2011
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!
Louisa
July 14, 2011
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!
phyllis
July 3, 2011
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!!!
Rivka
June 30, 2011
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.
sharibrooks
June 29, 2011
i made this dish! it was awesome. In addition to cashews, I added in dried cranberries and golden raisins. Thanks for sharing.
laurel'skitchen
June 29, 2011
Were the pistachios salted or unsalted? Unsalted are hard to find. thanks
ModernSwap
June 28, 2011
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!
Dr.Insomnia
June 25, 2011
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.
cateler
May 4, 2011
served this for the teacher appreciation week lunch at school today - used 2 1/2 cups of dry couscous and it was gone in a flash!! Yum yum yum.
Table9
October 25, 2010
Congrats on the win! It looks like you cooked the couscous 'risotto style'. So impressed that it only took a little vegetable broth to get that affect! I would also like to try barley with this dish...look forward to reading more from you.
arielleclementine
August 21, 2010
ICP!!! i'm eating this right now and it tastes like happiness!! brilliant recipe, girl!
zazafrasca
August 18, 2010
I love the combo of couscous and sultanas. reminds me of Persian rice dishes that have almonds and dried cherries in them.
kumalavula
August 14, 2010
it quite telling to say that i've made this dish twice in the last month.
i substituted currants for the sultanas and everyone's loved it.
a great combination of colors, flavors and textures.
i substituted currants for the sultanas and everyone's loved it.
a great combination of colors, flavors and textures.
Rivka
July 27, 2010
I've made this three times: once with couscous, once with Israeli couscous, and yet again last night, in the style of fideos (broken capellini braised in stock, other stuff added according to instructions). It's definitely a new staple. Thanks, TICP!
Teri
July 18, 2010
I just made this for lunch. Dangerously good. I can see why one bowl isn't enough. I used dried cranberries instead of sultanas (cause it's what I had) and a little onion instead of shallot. I also salted along the way -- the dressing and the zucchini. And I fished out the smashed garlic to save for some concoction at dinner. Thanks for the recipe.
dymnyno
July 18, 2010
I made this again and left out the squash completely. Much better! the squash really doesn't do much for the flavor and texture and without it the pistachios (which I love) and mint really shine through.
dymnyno
July 18, 2010
I didn't mean to say that the squash doesn't taste good, but personally I don't like big chunks of raw squash. It is just a personal taste. Maybe I would like it if I cooked the squash.
Miche
July 18, 2010
Excellent! I substituted currants for the the sultanas (esp. if you don't have any zucchini, it relieves the all beige look) and also suggest doubling the squash. The mint and lemon zest are essential.
drbabs
July 15, 2010
I made this dish last night at our big rented beach house. It scaled well--everyone loved it--and it was really flexible. We used cashews (because we had them in the house) instead of pistachios and chicken broth instead of vegetable stock (ditto), and I upped the ratio of lemon to olive oil a little (which I generally do...). It was wonderful and there was even a little left over, which I'm looking forward to having for lunch today. Thanks, ICP, for a really great recipe!
Phyllis G.
July 14, 2010
congratulations. looks fabulous. seems like a recipe i could easily do with my kids. and thanks for the lovely comment about my tart!
fiveandspice
July 14, 2010
Yay! Congrats! This is a truly delicious dish and the win is well deserved!
Dale H.
July 13, 2010
Just has this for dinner and it was delicious. Made it with Israeli Cous Cous, as in the photo. A perfect summer dish.
fiveandspice
July 12, 2010
Can't wait to try this! I need to make something for a barbecue that will please vegetarians, gluten free, and dairy free friends alike, and I think this dish made with quinoa will be PERFECT!
saltandserenity
July 11, 2010
Is that Israeli couscous you used? Looks and sounds yummy.
theicp
July 11, 2010
I used standard semolina wheat couscous, but this would work just fine with Israeli couscous. Or, you could try it with quinoa as MrsLarkin suggest below!
TheWimpyVegetarian
July 10, 2010
I made this for a dinner side dish tonight and I loved it so much it became my main dish. Even my husband, not a huge couscous fan, raved about it! I kept tasting it while I was making it and loved it even before I added the mint; but the mint really put it over the top! Really Great recipe, ICP!!
TheWimpyVegetarian
July 10, 2010
I should add for others allergic to nuts like I am, I substituted toasted pine nuts and it worked great. I'm sure it's even better with pistachios, but no can do.
theicp
July 10, 2010
Thank you so much! So glad you guys liked it! Unfortunately, it didn't convert my boyfriend. He can't stand couscous - he grimaced even before I made him try it!
dymnyno
July 9, 2010
I am making sure that I have couscous ...I love that we have such different recipes! This really sounds delicious...and it's beautiful.
theicp
July 10, 2010
Thanks! I'm going to the store today and making sure that I have some heavy cream and tarragon on hand for your recipe. Yum!
jclairewilson
July 9, 2010
Fabulous combination - so creative and fresh looking. This Recipe + Wine + (who am I kidding - cookie dough) = Perfect girl's night contribution! We're going to make it together this weekend!
auntnell67
July 9, 2010
Wonderful blend of flavors. Great addition to any menu summer menu and setting.
mariaraynal
July 8, 2010
Congratulations! What a great sounding recipe -- love the sweetness from the honey and golden raisins. Yet another good one from the ICP!
TheWimpyVegetarian
July 8, 2010
Congrats on being a finalist! It looks delicious - definitely going to try it!
drbabs
July 8, 2010
Congratulations on being a finalist! This is so great--I'm taking it with me to the beach where 17 members of our family will be spending next week. I'm sure they'll love it!
theicp
July 8, 2010
Thanks! It would be perfect for lunch on the beach. Although, you may need to triple or quadruple it!
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