Summer Squash Couscous with Sultanas, Pistachios and Mint
This dish is 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. Recipe courtesy of the cooks at food52.com. Photo by Sarah Shatz, courtesy of food52.com. Recipe from the Whole Foods Market website: http://www.wholefoodsmarket.com/recipes/2755.
Steep: 30 Minutes
- 1 tablespoon(s) lemon zest
- Juice of one lemon
- 1/2 teaspoon(s) honey
- Olive oil
- 3 garlic cloves, crushed
- 1 1/4 cup(s) veggie stock
- 1 cup(s) couscous
- 1/2 cup(s) diced yellow squash
- 1/2 cup(s) diced zucchini
- 1 medium shallot, finely chopped
- 1/2 cup(s) sultanas/golden raisins
- 1/4 cup(s) chopped pistachios
- Kosher salt
- 2 tablespoon(s) 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.
This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.
Only you will be able to view, print, and edit this note.Add Note