Couscous With Zucchini, Mint And Pistachio

This side by Curtis Stone is ready in 20 minutes and is the perfect compliment to a summer barbecue or Christmas lunch.

The ingredient of Couscous With Zucchini Mint And Pistachio

• 200g couscous
• 1 tbsp olive oil plus 1 2 cup olive oil
• 1 tbsp lemon zest
• 1 tsp lime zest
• 2 tbsp fresh lemon juice
• 1 tbsp 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

The Instruction of couscous with zucchini mint and pistachio

• 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
• 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
• fold the zucchini cranberries mint pistachios spring onions and vinaigrette into the couscous season to taste with salt and pepper serve at room temperature

Nutritions of Couscous With Zucchini Mint And Pistachio

fatContent: n a
saturatedFatContent: n a

carbohydrateContent: n a
sugarContent: n a
fibreContent: n a
proteinContent: n a
cholesterolContent: n a
sodiumContent: n a

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