Summer Squash Couscous with Sultanas, Pistachios and Mint

By The Internet Cooking Princess, posted 2 months ago

Photo: Sarah Shatz

Amanda & Merrill's Notes:

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

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

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.

Comments (50)Add yours

LindaB 8 days ago: great way to use summer veggies!
arielleclementine 12 days ago: ICP!!! i'm eating this right now and it tastes like happiness!! brilliant recipe, girl!
Laura 14 days ago: I can't stop eating this. It is de-lish!
zazafrasca 15 days ago: I love the combo of couscous and sultanas. reminds me of Persian rice dishes that have almonds and dried cherries in them.
kumalavula 19 days ago: 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.
Rivka about 1 month ago: 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!
lapadia about 1 month ago: Yum...Congrats on your win and thanks for sharing!
ENunn about 1 month ago: A belated congrats, ICP. I can't wait to make this. So alluring.
Teri about 1 month ago: 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 about 1 month ago: 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 about 1 month ago: 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 about 1 month ago: 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 about 1 month ago: 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!
dashandbella about 1 month ago: congratulations. looks fabulous. seems like a recipe i could easily do with my kids. and thanks for the lovely comment about my tart!
fiveandspice about 1 month ago: Yay! Congrats! This is a truly delicious dish and the win is well deserved!
Roxanne DeRosa about 1 month ago: Congratulations on the win....I will be making it in the near future
Dale Hoffman about 1 month ago: Just has this for dinner and it was delicious. Made it with Israeli Cous Cous, as in the photo. A perfect summer dish.
fiveandspice about 1 month ago: 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!
The Internet Cooking Princess about 1 month ago: Thanks! Hope everyone enjoys!!
saltandserenity about 1 month ago: Is that Israeli couscous you used? Looks and sounds yummy.
The Internet Cooking Princess about 1 month ago: 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!
ChezSuzanne about 1 month ago: 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!!
ChezSuzanne about 1 month ago: 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.
The Internet Cooking Princess about 1 month ago: 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!
mrslarkin about 1 month ago: This sounds so good! I bet it would also work with quinoa. Love the sweet and savory combo.
The Internet Cooking Princess about 1 month ago: I was thinking the same thing myself! Next time I try it, I'll make it with quinoa and let you know how it goes!
dymnyno about 1 month ago: I am making sure that I have couscous ...I love that we have such different recipes! This really sounds delicious...and it's beautiful.
The Internet Cooking Princess about 1 month ago: 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!
dymnyno about 1 month ago: You can use light cream , like 1/2 and 1/2.
shari lidji about 1 month ago: This is such a beautiful dish and sounds yummy too! I love the addition of the pistachios. A nice toothy choice. Can't wait to try ICP
The Internet Cooking Princess about 1 month ago: Thanks!! I added the pistachios because, well, I love them and I never use them in cooking. Hope you like!
jclairewilson about 1 month ago: 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!
The Internet Cooking Princess about 1 month ago: Clearly you ladies know how to have a good time! Have fun!
Susan Daniel about 1 month ago: This looks fabulous. I voted for this recipe and can't wait to try it--maybe this weekend!
The Internet Cooking Princess about 1 month ago: Thanks Susan - hope you like it!!
auntnell67 about 1 month ago: Wonderful blend of flavors. Great addition to any menu summer menu and setting.
The Internet Cooking Princess about 1 month ago: Thank you! Hope you get a chance to try it!
Jamie Bricker about 1 month ago: this is amazing - ive tried it and my family is obsessed with it! this should totally win - pure genius!!!!
The Internet Cooking Princess about 1 month ago: Wow - glad your family enjoys it!
monkeymom about 1 month ago: This is beautiful. Just the word sultana makes it sound amazing too. Congrats on making the finals. Looking forward to trying this!
The Internet Cooking Princess about 1 month ago: Haha - it's amazing what the right choice of words can do!
mariaraynal about 1 month ago: Congratulations! What a great sounding recipe -- love the sweetness from the honey and golden raisins. Yet another good one from the ICP!
The Internet Cooking Princess about 1 month ago: 'Yet another' - you just made my day. Thank you!
ChezSuzanne about 1 month ago: Congrats on being a finalist! It looks delicious - definitely going to try it!
The Internet Cooking Princess about 1 month ago: Thank you ChezSuzanne - hope it hits the spot!
drbabs about 1 month ago: 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!
The Internet Cooking Princess about 1 month ago: Thanks! It would be perfect for lunch on the beach. Although, you may need to triple or quadruple it!
drbabs about 1 month ago: From what M&A wrote, it sounds as if I'm going to have to octuple it!
The Internet Cooking Princess about 1 month ago: Thanks - hope you like it!
AntoniaJames 2 months ago: Gorgeous! On my must-try list, to be sure. ;o)

You can post comments here after you log in.

Editors' Pick

Cooks' Rating:

7 people like this recipe

Summer Squash Couscous with Sultanas, Pistachios and Mint

Amanda & Merrill's Notes:

Serves 4

Comments (50)Add yours

You can post comments here after you log in.

Editors' Pick

Cooks' Rating:

You might also like this recipe:

From our shop:

Tags

Summer Squash Couscous with Sultanas, Pistachios and Mint

Amanda & Merrill's Notes:

Serves 4

Comments (50)Add yours

You can post comments here after you log in.

Editors' Pick

Cooks' Rating:

See a slideshow of this recipe:

You might also like this recipe:

From our shop:

Tags