Summer Squash Couscous with Sultanas, Pistachios or Almonds,& Mints

1 tbsp Lemon Zest
1 serving Lemon, fresh squeezed, juice of one whole lemon
0.15 tbsp Honey
1 tbsp Extra Light Olive Oil
3 clove Garlic
1.25 cup Vegetable Broth
1 cup, cooked Couscous
2 cup slices Squash, summer, scallop, raw
1 oz Shallots
1 oz Shallots
1 oz Shallots
0.25 cup, packed Raisins, golden seedless
0.25 cup, sliced Almonds
1 serving Salt, substitute: Morton, Salt Substitute, 1/4 tsp (1.2g)/serving
2 tbsp Chopped Mint

In a small bowl, whisk them and Seth, lemon juice, honey, and 1 tablespoon of olive oil and garlic clothes let them steep for about 30 minutes. Bring vegetables to a boil and a medium sauce pan stir and couscous, cover, and turn off the heat; allow the couscous to sit for about five minutes, or until it absorbs all liquid. Toss the couscous with the fort so the grains don't start clumping together, pour into a large mixing bowl set aside. In a skillet over medium heat add 1/4 cup water, chopped squash, shallots, raisins, pistachios or almonds, a pinch or two of salt. Cook only for a minute or two, squash should remain al dente. Set aside until everything which is room temperature. Once the vegetables have reached room temperature,add them to the bowl with the couscous and combine. Remove garlic from dressing and toss it with couscous(add gradually, as you may not need it all) Fold in the mint, Add salt and pepper if necessary. Serve at room temperature. Serving Size: Makes 4 1-cup Servings

Number of Servings: 4

Recipe submitted by SparkPeople user DORISDEAS.