by The Internet Cooking Princess
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by Sarah Shatz
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by Sarah Shatz
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by The Internet Cooking Princess
A&M's Testing Notes:
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1 tablespoon
lemon zest
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Juice of one lemon
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1/2 teaspoon
honey
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Olive oil
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3 garlic cloves, crushed
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1 1/4 cup
veggie stock
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1 cup
couscous
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1/2 cup
diced yellow squash
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1/2 cup
diced zucchini
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1
medium shallot, finely chopped
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1/2 cup
sultanas/golden raisins
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1/4 cup
chopped pistachios
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Kosher salt
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2 tablespoons
chopped fresh mint
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Freshly ground black pepper
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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.
Ask the hotline about this step!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.
Ask the hotline about this step!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.
Ask the hotline about this step!Once the veggies have reached room temperature, add them to the bowl with the couscous and combine.
Ask the hotline about this step!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.
Ask the hotline about this step!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!!!
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!
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!
Dangersously good.my whole family loved it.Thanks for sharing.
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!!!
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.
i made this dish! it was awesome. In addition to cashews, I added in dried cranberries and golden raisins. Thanks for sharing.
Were the pistachios salted or unsalted? Unsalted are hard to find. thanks
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!
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.
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.
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.
ICP!!! i'm eating this right now and it tastes like happiness!! brilliant recipe, girl!
I love the combo of couscous and sultanas. reminds me of Persian rice dishes that have almonds and dried cherries in them.
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'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!
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.
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.
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.
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.
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!
congratulations. looks fabulous. seems like a recipe i could easily do with my kids. and thanks for the lovely comment about my tart!
Yay! Congrats! This is a truly delicious dish and the win is well deserved!
Congratulations on the win....I will be making it in the near future
Just has this for dinner and it was delicious. Made it with Israeli Cous Cous, as in the photo. A perfect summer dish.
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!
Thanks! Hope everyone enjoys!!
Is that Israeli couscous you used? Looks and sounds yummy.
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!
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!!
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.
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!
This sounds so good! I bet it would also work with quinoa. Love the sweet and savory combo.
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!
I am making sure that I have couscous ...I love that we have such different recipes! This really sounds delicious...and it's beautiful.
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!
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
Thanks!! I added the pistachios because, well, I love them and I never use them in cooking. Hope you like!
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!
Clearly you ladies know how to have a good time! Have fun!
This looks fabulous. I voted for this recipe and can't wait to try it--maybe this weekend!
Thanks Susan - hope you like it!!
Wonderful blend of flavors. Great addition to any menu summer menu and setting.
Thank you! Hope you get a chance to try it!
this is amazing - ive tried it and my family is obsessed with it! this should totally win - pure genius!!!!
Wow - glad your family enjoys it!
This is beautiful. Just the word sultana makes it sound amazing too. Congrats on making the finals. Looking forward to trying this!
Haha - it's amazing what the right choice of words can do!
Congratulations! What a great sounding recipe -- love the sweetness from the honey and golden raisins. Yet another good one from the ICP!
'Yet another' - you just made my day. Thank you!
Congrats on being a finalist! It looks delicious - definitely going to try it!
Thank you ChezSuzanne - hope it hits the spot!
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!
Thanks! It would be perfect for lunch on the beach. Although, you may need to triple or quadruple it!
From what M&A wrote, it sounds as if I'm going to have to octuple it!
Thanks - hope you like it!
Gorgeous! On my must-try list, to be sure. ;o)
The picture looks like you used giant couscous - is that right?
Nate and Mary Kate are the authors of the cookbook Feeding the Dragon: A Culinary Travelogue through China with Recipes.
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Amanda had this gorgeous couscous hiding in her pantry; each grain looks like a tiny little teardrop.
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Pistachios and garlic: not as visually divergent as you might think!
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This is a great trick for making citrus easier to juice. It loosens the membranes.
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We diced both zucchini and yellow squash into very small cubes -- but anywhere from 1/4 to 1/3 of an inch would work well.
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Lemon zest makes the dressing sing.
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Diligently prepping away. At least that's what we want you to think...
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A touch of honey "kisses" the dressing with sweetness, as Amanda would say.
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The honey and garlic help to emulsify the dressing, but a slow drizzle of oil is always a good idea.
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The couscous is done!
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Squash, sultanas and pistachios await their fate: a sizzling, oil-slicked pan.
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Shallot and squash co-mingling happily.
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A brief sauté is all you're going for here -- you don't want mushy veg!
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This couscous is a little stickier than most, but we managed to fluff it nicely.
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Be judicious when adding the dressing to the couscous and veggies -- we didn't use all of it.
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Last but not least: fresh mint, for color and perfume.
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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!