Couscous with zucchini, mint and pistachio

Cooking Vegetarian Couscous with zucchini, mint and pistachio

This side by Curtis Stone is ready in 20 minutes and is the perfect compliment to a summer barbecue or Christmas lunch.

Lables: Vegan Vegetarian Egg free Fish free Lactose free Milk free Shellfish free Soy free
  1. In a large heavy saucepan, bring 1 cup water to a boil over high heat. Stir in the couscous, 1 tablespoon of the oil, and 1 teaspoon of salt. Cover and cook for about 5 minutes, or until all the water is absorbed and the couscous is tender. Transfer to a large bowl and fluff with a fork. Cool to room temperature.
  2. In a small bowl, whisk together the lemon and lime zest and juices. Slowly whisk in the remaining 1/2 cup oil to blend and emulsify. Season to taste with salt and pepper. Set aside.
  3. Fold the zucchini, cranberries, mint, pistachios, spring onions, and vinaigrette into the couscous. Season to taste with salt and pepper. Serve at room temperature.

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200g couscous
1 tbsp olive oil, plus 1/2 cup olive oil
1 tbsp lemon zest
1 tsp lime zest
2 tbsp fresh lemon juice
1 tbsp fresh lime juice
1 medium zucchini, cut into matchstick-size strips
1 cup dried cranberries
1 cup fresh mint leaves, chopped, not packed
3/4 cup shelled pistachios, toasted, coarsely chopped
6 spring onions, thinly sliced

Adv

Autors
Preparation time
15
Cooking time
5
Difficulty
Medium
Serves
8 people
Method
Baking
Category
Vegetarian
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