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|Rice & Grains|Entrees|Zucchini|Olive Oil

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