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Monday, July 12, 2010

Summer Squash Couscous with
Sultanas, Pistachios, and Mint

Photo by Sarah Shatz, which explains why it's good.
You are looking at my lunch last week, as well as the latest finalist in this week's Food52 competition!
I created this recipe because I wanted something light that I could take to work with me, so it needed to be eaten at room temperature.  And, I have recently been thinking to myself (a) I haven't had couscous in a while and (b) I don't cook with pistachios enough.  Lo and behold, this little recipe came together.  Try it for yourself and make sure to vote for it on Food52!  {The winner gets a $100 gift card from Whole Foods! Help mama get some truffle salts! Ahem, please.}
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6 comments:

  1. girl, you have my vote! this recipe has inspired me to take a variation on my cous cous stuffed tomato recipe. I'll try it later this week when my tomatoes finish ripening :)
    xo
    Kelsey, at Happyolks
    www.happyolks.com
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  3. MMMM good. This is exactly the kind of thing I would LOVE to have for lunch. Totally off to vote for you!
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  5. Congrats on your food 52 win (I saw this on that site.)
    I probably shouldn't be telling you all the changes I made to this recipe out of expediency, but I think the mark of a great recipe is how flexible it is when all is said and done.
    I didn't have stock, so I used salt and lemon juice in the broth
    I didn't have shallots, so I used red onions
    I didn't have pistachios so I used sliced almonds, and I toasted them in the pan while cooking the onions.
    I only had zucchini, but I had leftover corn, so I added that for color.
    It was great! and next time I will try to follow it, when I have time to shop beforehand. Thanks for an inspiring recipe!
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  6. I'm with you - I'll all about substitutions! (In fact, it's almost impossible for me to follow a recipe exactly as written.) So, so glad you liked it!
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