israeli couscous with summer squash

israeli couscous with summer squash_Fotor

israeli couscous with summer squash_pot_Fotor

This recipe highlights all the late summer squash rampant in the farmers markets. Toasted Israeli couscous (also known as pearl couscous or maftoul) is cooked with tart sun-dried tomatoes and tossed with sautéed yellow squash and zucchini, sweet golden raisins, fresh mint, lemon zest, and a grind of black pepper. The combination of ingredients results in a simple dish that is exceptionally tasty.

The how to… 
Recipe slightly adapted from Trader Joe’s
3-4 servings

israeli couscous with summer squash_ingredients_Fotor


 1 Tbsp olive oil
1 1/2 cups Israeli couscous
1 cinnamon stick
1 dried bay leaf
1/4 cup chopped sun-dried tomatoes
1 3/4 cups chicken broth
1/2 tsp salt, plus additional to taste
1/3 cup golden raisins
1/4 cup fresh mint, chopped
zest of 1 lemon
pinch black pepper
lemon wedges, for serving

For sautéed summer squash
1 medium zucchini, cubed
1 medium yellow squash, cubed
1/2 Tbsp olive oil
pinch salt
pinch black pepper

israeli couscous with summer squash_closeup_Fotor


  1. Sautee veggies. Heat oil in a cast iron skillet over medium-high heat. Add zucchini and yellow squash. Sautee until crisp tender. Sprinkle with salt and pepper. Remove from heat and set aside.
  2. Prepare couscous. Set a small pot over medium heat and add oil. Add cinnamon stick, bay leaf, and couscous. Stir constantly until couscous is golden brown and fragrant, about 4-5 minutes.  Add broth, salt, and sun-dried tomatoes and bring to a boil. Reduce heat to low, cover and simmer until all the liquid is absorbed and the couscous is tender. Remove from heat.
  3. Finish. Stir in sautéed squash, golden raisins, mint, and lemon zest. Add black pepper and additional salt to taste. Serve warm or at room temperature with lemon wedges.

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