Saturday, May 7, 2011
Israeli couscous with squash, pistachios and mint
This is one of those great lunchtime dishes that's good either hot or at room temperature. You can bring it to work, leave it on your desk all morning, and still have a nice meal, even without a refrigerator or a microwave.
Israeli couscous, cooked
1-2 yellow squash, chopped fine
1 shallot, chopped fine
a handful of pistachios (shelled, of course)
a handful of dried cherries or golden raisins
chopped fresh mint
Saute the shallot in some olive oil until soft, and add the squash. Let that cook for a couple of minutes, then combine with the cooked couscous and everything else in a big bowl. Add more olive oil to the mix, along with a few squeezes of fresh lemon. Stir, and let sit for a few minutes to let the flavors combine.