Couscous with zucchini

Enjoyable Couscous with zucchini, mint and pistachio Recipe

This side by Curtis Stone is ready in 20 minutes and is the perfect compliment to a summer barbecue or Christmas lunch.
Couscous with zucchini, mint and pistachio
Prep Time : 0:15 | Cook Time : 0:05 | Total Time : 0:20 | Serving : 8 person.


  • 200g couscous

  • 1 tablespoon olive oil, plus 1/2 cup olive oil

  • 1 tablespoon lemon zest

  • 1 teaspoon lime zest

  • 2 tablespoons fresh lemon juice

  • 1 tablespoon fresh lime juice

  • 1 (1 cup) 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


  • Step 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.

  • Step 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.

  • Step 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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