Like many of you, I am preparing for a summer barbecue tonight at a friend's house. It's a potluck-style get-together and it seems as though most summer favorites are already on the menu (corn on the cob, burgers, hot dogs). I thought it would be good to add a vegetarian dish to the mix to appeal to everyone.
I altered this recipe for a summer squash couscous from Food 52 slightly with the addition of dried cranberries (instead of sultanas—a personal taste thing) and doubled it to feed eight people as a side dish.
Yum! You get a toasted flavor from the sauteed pistachios, a sweet and tart chew from the dried cranberries, an al dente bite from the golden and green zucchini, a zap of green color and freshness from the mint, and a comforting grain flavor and texture that ties everything together. I think it's winning side that can be served slightly warm, at room temperature or slightly chilled.
[1-2. c. lynn]
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