Every Tuesday, we scan Food52′s delectable menu of recipes for the healthiest picks they’ve got—bringing you seasonal, scrumptious fare that’s really good for you.
This week, we’re highlighting this recipe that showcases summer squash, which is an amazing source of antioxidants called carotenoids—like beta-carotene, lutein, and zeaxanthin. And pistachios are rich in protein, vitamins, and minerals.
1 tablespoon lemon zest
Juice of one lemon
1/2 teaspoon honey
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
2 tablespoons chopped fresh mint
Freshly ground black pepper
1. 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.
2. 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.
3. 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.
4. Once the veggies have reached room temperature, add them to the bowl with the couscous and combine.
5. 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.
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