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.
- 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
- 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
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.