Served on it’s own, is a great all-purpose summer side dish or light meal or, really good with chicken from the grill. A great way to use your garden zucchini, tomatoes, peppers, as well.
Makes 4 to 6 servings
- 8 ounces pearl couscous
- 4 tablespoons lemon-infused olive oil, divided (or regular olive oil)
- 1 medium onion, diced
- 2 cups diced assorted summer squashes (about 1 1/2 pounds)
- 1/2 cup coarsely grated parmesan cheese
- 1/4 cup lightly packed chopped fresh basil
- 1/4 cup lightly packed chopped flat-leaf parsley
- 1/4 cup roasted cherry tomatoes (or chopped fresh)
- 1/4 cup roasted red peppers (or chopped fresh)
- Zest and juice of 1 lemon (about 1/4 cup)
- 1/4 cup pine nuts, toasted
- Kosher salt and ground black pepper, to taste
- Cook the couscous according to package directions. Drain well, pour into a large bowl, toss with 2 tablesppons of the oil, and set aside, stirring from time to time.
- Heat the remaining 2 tablespoons of oil in a large skillet over medium heat. Add the onion and a pinch of salt and cook, stirring often, until softened, about 8 minutes. Add the squash and cook until crisp-tender, about 5 minutes. Add to the couscous.
- Stir in the cheese, basil, parsley, tomatoes, peppers, lemon zest, lemon juice, and pine nuts. The salad should be quite moist, so drizzle with more oil if needed. Season with salt and pepper.
- Serve slightly warm or at room temp, as a side or with grilled chicken or other protein.
Recipe inspired by my Sister, Jayne and The New Southern Garden Cookbook by Sheri Castle
Leave a Reply