Friday, July 13, 2012


Try this light and healthy summer salad. Whole wheat couscous is the perfect grain to bring together the sweetness of golden raisins, the goodness of fresh summer squash, the crunch of pistachios, and the refreshing taste of fresh mint. It can be served hot, cold, or at room temperature. On a nice, warm, summer evening we had this salad for our main was delicious.


1 TBSP. lemon zest
Juice of one lemon
1/2 tsp. honey
Olive oil
3 cloves garlic,smashed
1 1/4 cup vegetable stock
1 cup couscous (I like to use whole wheat)
1/2 cup diced yellow squash
1/2 cup diced zucchini
1 medium shallot, finely chopped
1/2 cup golden raisins
1/4 cup chopped pistachios
Kosher salt
2 TBSP. 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.

Bring the vegetable stock to a boil in a medium saucepan. Stir in the couscous, cover, and turn off the heat. Let the couscous 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 TBSP. of olive oil. Then add the chopped squash and zucchini, shallot, raisins, pistachios and a pinch or two of salt. Only cook for about a minute or two. You want a little crunch to the squash. Set aside and let come to room temperature.

Once the vegetables have come to room temperature, add them to the bowl with the couscous and combine.

Remove and discard the smashed cloves of garlic from the dressing, and toss the dressing with the couscous. Add the dressing gradually until it is dressed to your liking. Fold in the mint, season with additional salt and pepper.

I like to serve this at room temperature.

Recipe slightly adapted from The Internet Cooking Princess.

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