Ina Garten Summer Vegetable Couscous

Ina Garten summer vegetable couscous is an easy side dish made with couscous, golden raisins, dates and chickpeas, ready in 35 minutes. This make-ahead summer side dish fits cookouts, potlucks and spring dinner parties, since it tastes best at room temperature and keeps well.

Cover the couscous and let it sit off the heat for the full 15 minutes, because that is when it soaks up the spiced stock. Fluff it early and the grains turn dry and bland instead of tender and fragrant.

Ina Garten adapted this salad from an idea by cookbook author Sarah Leah Chase, who loves Middle Eastern flavors. She stirs cinnamon, ginger and turmeric into the stock, so the couscous cooks in the spices instead of just being tossed with them.

Source: Make It Ahead (2014)

Ina Garten Summer Vegetable Couscous

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Course: Side DishCuisine: American, Middle EasternDifficulty: Easy

Servings

6

servings

Prep time

20

minutes

Cooking time

15

minutes

Calories

380

kcal

Fluffy couscous cooked in spiced chicken stock gets sweet bursts of raisins and dates, crunchy diced vegetables and toasted almonds. A bright lemon dressing ties it together as the flavors meld while it sits.

Ingredients

• 3 cups good chicken stock, preferably homemade
  

• Good olive oil
  

• 1 1/2 teaspoons ground turmeric
  

• 1 1/2 teaspoons ground cinnamon
  

• 1 1/2 teaspoons ground ginger
  

• Kosher salt and freshly ground black pepper
  

• 2 cups couscous
  

• 1/4 cup golden raisins
  

• 1/4 cup diced dried pitted dates
  

• 1 medium zucchini, 1/4-inch-diced
  

• 2 carrots, 1/4-inch-diced
  

• 1/2 red onion, 1/4-inch-diced
  

• 1/2 cup canned chickpeas, rinsed and drained
  

• 1/4 cup freshly squeezed lemon juice (2 lemons)
  

• 1/2 cup blanched sliced almonds, toasted (see note)
  

Directions

• Spice the stock: Place 3 cups chicken stock, 2 tablespoons olive oil, 1 1/2 teaspoons each turmeric, cinnamon and ginger, 1 teaspoon salt and 1/2 teaspoon pepper in a large saucepan. Bring it to a boil over high heat.
• Steep the couscous: Take the pan off the heat and stir in 2 cups couscous, 1/4 cup golden raisins and 1/4 cup diced dates. Cover it and let it sit for 15 minutes so the grains soak up the stock.
• Toast the almonds: Put 1/2 cup blanched sliced almonds in a small sauté pan over low heat while the couscous sits. Toss them often until they turn lightly browned, then pull them off the heat.
• Combine the vegetables: In a large bowl, combine 1 diced zucchini, 2 diced carrots, 1/2 diced red onion and 1/2 cup rinsed chickpeas. Keep the dice to 1/4 inch so every forkful gets a little of everything.
• Fluff and mix: Fluff the couscous with a fork until the grains separate. Then add it to the bowl of vegetables.
• Dress the salad: Whisk 1/4 cup lemon juice with 1/4 cup olive oil, then pour it over the couscous. Carefully fold in the toasted almonds and taste for salt and pepper.
• Serve: Serve the couscous at room temperature. The flavors meld the longer it sits, so it is even better after a little rest.

Tools for this recipe

• Cuisinart MultiClad Pro 3-quart saucepan, Pyrex 3-piece glass mixing bowl set, OXO 11-inch balloon whisk, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make this couscous ahead of time?

Yes, this is a true make-ahead dish. Prepare it completely, cover it and refrigerate for up to 2 days, then serve it at room temperature.

Can I use vegetable stock instead of chicken stock?

Vegetable stock works fine and makes the dish vegetarian. Choose a good-quality one with a mild flavor, because the cinnamon, ginger and turmeric need to stay in front.

What can I use instead of golden raisins and dates?

Dried apricots or currants make easy swaps, since they bring the same chewy sweetness against the savory spices. Chop apricots small so the pieces match the diced vegetables.

How do I toast the almonds without burning them?

Use a small sauté pan over low heat and toss the almonds often for 5 to 7 minutes. Pull them as soon as they turn lightly browned, since they keep darkening in the hot pan.

What is the most common mistake with this recipe?

Skipping the 15-minute covered rest is the big one, because the couscous needs that time to soak up the stock. Cutting the vegetables larger than 1/4 inch is another, since big pieces make the salad feel uneven.