Zucchini Pistachio Couscous Salad

This summer salad recipe is perfect for lunch or bring to a potluck or cookout. It's packed with flavor - crunchy, salty, sweet, savory, tangy - it has it all.

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Zucchini Pistachio Couscous Salad

The perfect plant-based lunch or side for cookouts, sandwiches, and more!

Time: 25 mins | Servings: 5

Ingredients:

• 1 tablespoon lemon zest

• Juice of one lemon

• 1/4 cup Olive oil

• 3 garlic cloves, minced

• 1 1/4 cups veggie stock

• 1 cup couscous

• 1 medium diced yellow squash

• 2 medium diced green zucchini

• 1 medium shallot, finely chopped

• 1/2 cup dried sweetened cranberries

• 1/3 cup chopped pistachios

• 1 tsp salt, to taste

• 1/4 cup chopped fresh mint

• Freshly ground black pepper

Directions:

1. In a small bowl, whisk the lemon zest, lemon juice, and 1/4 cup of olive oil. Add the garlic.

2. Next, bring the veggie stock to a boil in a medium saucepan. Stir in the couscous, cover, and turn off the heat; allow the couscous to sit for about 5 minutes, or until it absorbs all the liquid. Toss the couscous with a fork so the grains don't start clumping together, pour into a large mixing bowl, and set aside.

3. In a skillet over medium-high heat, add about 2 tablespoons of olive oil. Then, add the chopped squash and zucchini, shallot, and salt. Only cook for about three minutes -- you still want the squash and zucchini to be al dente. Set aside until everything reaches room temperature.

4. Once the veggies have reached room temperature, add them to the bowl with the couscous and combine. Add in the lemon/olive oil/garlic mixture, mint, chopped cranberries, pistachios, and season with additional salt and pepper. Serve at room temperature.

If you make this recipe and enjoy it, be sure to tag @AKFunctionalNutrition on Instagram!