Miss A Columnist

Susan and her husband split their time between a small town just north of San Francisco and Lake Tahoe. She has a struggling vegetable garden, shelves bulging with cookbooks, and thousands of clippings of food ideas and recipes torn from magazines and newspapers over the years. Armed with all this, and her culinary school education from Tante Marie in San Francisco, she has been moving her diet to one that is semi-vegetarian, while her husband remains a determined carnivore. One thing both Susan and her husband agree on, however, is dessert.
Susan has taught cooking in kitchens of local farmhouses to support the Marin Agricultural Land Trust, and has served on the Board for the San Francisco Professional Food Society. She has also won a number of national recipe development contests.

Summer Couscous With Zucchini And Mint

This is a great dish that celebrates all that is fresh from the garden from springtime through the summer. Later in the summer I add cherry tomatoes; earlier in the spring I use asparagus instead of zucchini without changing anything else. It’s a wonderful dish for entertaining since it can be made ahead of time and either served at room temp or slightly warmed in the microwave just before serving.

 

Summer couscous with zucchini and mint

(Photo Credit: Susan Pridmore)

Ingredients

Couscous

  • 2 1/4 cups vegetable broth
  • 1 1/2 cups dry couscous
  • 1/2 teaspoon kosher salt
  • 2 tablespoons olive oil
  • 2 medium-sized zucchini, sliced into 1/2″ round slices
  • 1/3 cup peeled and chopped mango
  • ¼ cup golden raisins
  • 2 tablespoons pine nuts
  • 5 – 6 kalamata olives
  • Freshly ground pepper
  • Salt to taste
  • 1 tablespoon fresh mint leaves

 

Dressing

  • 2 ½ tablespoons olive oil
  • 1 teaspoon white wine vinegar
  • 1 teaspoon lemon juice
  • ½ teaspoon country Dijon mustard
  • 1 minced large garlic clove
  • pinch salt, sugar, ground pepper

 

Directions

1. Bring the broth to a boil on the stove. Remove the heat, add the couscous and salt, and cover the pot. Let sit for 5 minutes. Check with a fork to determine if the couscous is done. If not, cover again and let sit up to another 5 minutes. Note: If it sits for too long, it will become gummy.

2. Heat the olive oil in a saute pan. Add the zucchini slices and cook until just barely soft, about 10 minutes. Add the mango, raisins, pine nuts, and kalamata olives and continue to cook for 2 – 3 minutes. Add salt and pepper to taste.

3. Remove from the heat and toss in the mint.

4. Combine all of the dressing ingredients in a small bowl, and mix well. Pour enough of the dressing over the couscous to moisten. You may have some dressing left over.

5. Serve warm or at room temperature.

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