Name: Couscous with zucchini, mint and pistachio
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 1
Ingredients: 200g couscous; 18.20 gm olive oil, plus 1/2 cup olive oil; 20.00 ml lemon zest; 1 tsp lime zest; 42.00 gm fresh lemon juice; 21.00 gm fresh lime juice; 1 (1 cup) medium zucchini, cut into matchstick-size strips; 250.00 ml dried cranberries; 250.00 ml fresh mint leaves, chopped, not packed; 187.50 ml shelled pistachios, toasted, coarsely chopped; 6 spring onions, thinly sliced

Couscous with zucchini, mint and pistachio

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Prep Time:
15 minutes

Cook Time:
5 minutes

Total Time:
20 minutes

Curtis Stone's speedy and versatile side dish is a must-have for any summer gathering or holiday feast. Ready in just 20 minutes!

Ingredients:

200g couscous
18.20 gm olive oil, plus 1/2 cup olive oil
20.00 ml lemon zest
1 tsp lime zest
42.00 gm fresh lemon juice
21.00 gm fresh lime juice
1 (1 cup) medium zucchini, cut into matchstick-size strips
250.00 ml dried cranberries
250.00 ml fresh mint leaves, chopped, not packed
187.50 ml shelled pistachios, toasted, coarsely chopped
6 spring onions, thinly sliced

Instructions:

In a large heavy saucepan over high heat, boil 1 cup of water. Add in the couscous, 1 tablespoon of oil, and 1 teaspoon of salt. Cover and cook for about 5 minutes until the water is absorbed and the couscous is tender. Transfer to a large bowl and fluff with a fork. Cool to room temperature.
Combine lemon and lime zest and juices in a small bowl. Gradually whisk in the remaining 1/2 cup oil until well blended. Season with salt and pepper to taste. Set aside.
Combine the zucchini, cranberries, mint, pistachios, spring onions, and vinaigrette with the couscous, then season with salt and pepper. Serve at room temperature.

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