Mediterranean Couscous and Summer Squash Salad
Fresh zucchini and yellow squash are the stars of this vibrant Mediterranean salad. Perfect for a light summer lunch or a make-ahead side dish, it pairs Mediterranean flavors with a bright, zesty lemon dressing.
Ingrédients
- 1 1/3 cup Israeli couscous
- 1/3 cup pine nuts
- 1/3 cup extra-virgin olive oil
- 2 to 4 tbsp lemon juice
- 1 large shallot · finely chopped
- 2 garlic · pressed or minced
- 1/2 tsp fine sea salt
- Freshly ground black pepper
- 1 can chickpeas · rinsed and drained
- 1 pint grape or cherry tomatoes · quartered
- 4 ounce feta cheese · crumbled
- 1/3 cup pitted and thinly sliced Kalamata olives
- 1 medium zucchini · sliced into super thin rounds
- 1 small yellow squash · sliced into super thin rounds
- 1/3 cup chopped fresh basil or flat-leaf parsley
Préparation
- 1
Cook the couscous in boiling water according to package directions until al dente, then drain any excess water.
- 2
Toast the pine nuts in a large skillet over medium-low heat until fragrant and lightly golden, then transfer them to a bowl to cool.
- 3
Whisk together the olive oil, lemon juice, shallot, garlic, salt, and black pepper in a large serving bowl.
- 4
Add the cooked couscous to the bowl and toss thoroughly to coat in the dressing. Top with the toasted pine nuts, chickpeas, tomatoes, feta, olives, zucchini, yellow squash, and fresh herbs, then stir to combine.
- 5
Season with additional salt, pepper, or lemon juice to taste. Refrigerate for 30 minutes before serving to allow the flavors to meld.