Summer Squash Couscous with Golden Raisins, Pistachios, and Mint from Food 52

There are so many random ingredients in this recipe that I'll admit I was a bit skeptical that it would turn out as wonderfully as the Food 52-ers would have me believe. But it did. And it was even BETTER the second day! This summer squash couscous with golden raisins, pistachios, and mint from Food 52 was the winner of their "Best Summer Squash Recipe" contest - and if you make it, you'll see why. My dear friend Emily raved about it on her blog, and she has spectacular taste in food (and friends) so I figured, "It has to be good". Don't let the ingredients throw you off - once everything is mixed together in that serving bowl it's just good times. I made this as a special dinner to celebrate The Mr.'s first day at his new job, and we enjoyed it with a cold glass of sauvignon blanc, which was perfect for a hot summer evening. I highly recommend making this with leftovers in mind - like I said, it was even better the second night. It was good hot, it was good cold, and it was good at room temperature. Meaning it's a GREAT choice for a dinner party, since you can make the entire thing the day before! 

Since I didn't change a thing, here's the original recipe on Food 52, followed by a few notes from yours truly:

Summer Squash Couscous with Sultanas, Pistachios, and Mint

Notes:

• I used regular couscous - in the photos on Food 52 they used Israeli couscous, but I used what I had on hand. 
• I used roasted unsalted pistachios - if you can only find salted pistachios, you may want to cut down on the salt elsewhere, because I personally find salted nuts to be incredibly salty. 
• I used low-sodium veggie broth - I highly suggest you use a low-sodium version of your favorite broth for this dish.
• I diced my squash very small and cooked it for a minute longer than directed, since The Mr. isn't a huge fan of raw squash. I've seen some do a larger dice on the squash, so if you're a squash lover, go ahead and cut the squash into larger pieces.
• I'd use more raisins - they're my favorite part of the dish. 
• Like they say in the original recipe instructions, be judicious with the dressing - you don't need much. I have a lot of leftover dressing (which is good on green salad).