Summer Squash Couscous with Sultanas, Pistachios and Mint
- 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
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.
Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.