Miss Jane is a good cook who cooks healthy food. For the July 4th celebration, she brought this Summer Squash Couscous with Sultanas, Pistachios, and Mint side dish. It was a hit! People were asking for the recipe, and Miss Jane was more than willing to share. She got the recipe from the Whole Foods Market website, and they got the recipe from food52.com. (Hope everyone that needs due credit has been covered.)
Just look at this. This is toward the end of the evening when most of the salad had been eaten, but you can still see that the Summer Squash Couscous… is full of delicious healthy foods. Ingredients include, couscous, vegetable stock, squash, zucchini, shallot, garlic cloves, sultanas/golden raisins, pistachios (Miss Jane used slivered almonds) and mint. I love the description of the recipe on the Whole Foods Market website:
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.
This is also a vegetarian dish and dairy free dish. Try it. We liked it. Miss Jane did say she thought she would use more squash next time. I agree with her.
What good friends Miss Jane and John are. I am thankful for their friendship.
Blessings to you and yours,
Click HERE or on the title of this post to view the recipe. There you can click on the SHARE button to print the recipe.
Thank you for reading Lanabird. I do appreciate and love you,
Summer Squash Couscous with Sultanas, Pistachios, and Mint
By Published: July 12, 2013
- Yield: 8 Servings
A delicious healthy squash and couscous side dish. It is a vegetarian dish. The recipe came from the Whole Foods website, and they got it from food52.com
Ingredients
- 1 tablespoon lemon zest
- 1 lemon juiced
- 1/2 teaspoons honey
- olive oil
- 3 cloves garlic crushed
- 1 1/4 cup vegetable stock
- 1 cups couscous
- 1/2 cups yellow squash diced (could use more)
- 1/2 cups zucchini diced (could use more)
- 1 medium shallot finely chopped
- 1/2 cups sultanas/golden raisins
- 1/4 cup pistachios chopped (Miss Jane used slivered almonds)
- 2 tablespoons fresh mint chopped
Instructions
- In a small bowl, whisk the lemon zest, lemon juice, honey, and 1/4 cup olive oil. Add the garlic cloves and let them steep for about 30 minutes.
- Next, bring the vegetable stock to a boil in a medium saucepan. Stir in the couscous, cover, remove from 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 heat, add about 2 tablespoons of olive oil. Then, add the chopped squash and zucchini, shallot, sultanas, pistachios or slivered almonds, 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. If necessary, season with additional salt and pepper.
- Serve at room temperature.