Mediterranean Couscous Salad with Squash & Feta
Ingredients
Units
Scale
- 1 1/3 cups Israeli Couscous (or another small pasta or a grain – I used bulgur)
- 1/3 cup olive oil
- 3 tbsp lemon juice, to taste
- 1 tbsp red wine vinegar (optional, but seemed to need more zing)
- 1 large shallot, finely chopped
- 2 garlic cloves, minced
- 1/2 tsp salt, & pepper
- 1 can chickpeas, drained & rinsed (or about 1.5 c cooked)
- 1 pt cherry tomatoes, quartered
- 4 oz feta (or fresh brebis)
- 1/3 cup black olives, halved
- 1 medium zucchini, sliced into super thin rounds
- 1 small yellow squash, sliced into super thin rounds
- 1/3 cup fresh basil or parsley
Instructions
- Cook the couscous or grain (see note) until al dente, according to package directions. Drain off any excess water.
- In a large serving bowl, whisk together the olive oil, lemon juice, shallot, garlic, salt and several twists of black pepper until combined.
- Add the couscous to the bowl and toss to coat with the dressing. Top the couscous with the chickpeas, tomatoes, feta, olives, zucchini and squash, and basil. Stir to combine.
- Season with salt and pepper to taste, and add an extra tablespoon or two of lemon juice (or vinegar) if it needs more brightness. For the best flavor, refrigerate for 30 minutes before serving. This salad will keep well, covered and refrigerated, for up to 4 days.
Notes
*Other couscous substitutes: bulgur, spelt, farro, orzo, quinoa, etc.