Summer Couscous Salad
A fresh and colorful pearl couscous salad with zucchini, yellow squash, bell pepper and herbs tossed in a simple red wine vinaigrette.
Servings: 4 servings
Equipment
Ingredients
SALAD:
- 1½ cups small chopped zucchini
- 1½ cups small chopped yellow squash
- 1 cup cooked pearl couscous (according to package instructions)
- 1 medium red bell pepper, seeded and chopped
- 3 tablespoons chopped fresh Italian parsley or basil (or a combo of both)
VINAIGRETTE:
- 2½ tablespoons extra virgin olive oil
- 2½ tablespoons red wine vinegar
- 1 medium garlic clove, minced
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
Instructions
PREPARE THE SALAD:
- Combine all salad ingredients in a bowl and toss.
ADD THE VINAIGRETTE:
- Add all of the vinaigrette ingredients to a bowl, and whisk together to combine. Pour the vinaigrette over the salad, and toss. Chill the salad for at least one hour before serving.
Notes
- Pearl couscous: Cook according to package directions and cool completely before adding it to the salad.
- Vegetables: The zucchini and yellow squash are added raw—no cooking necessary. Chop them into small, bite-sized pieces.
- Fresh herbs: Use Italian parsley, basil or a combination of both.
- Make ahead: This salad is best after chilling for at least 1 hour, giving the couscous and vegetables time to absorb the vinaigrette.
- Add-ins: Crumbled feta, chopped cucumber, cherry tomatoes, olives or toasted pine nuts are all delicious additions.
- Storage: Store leftovers covered in the refrigerator for up to 3 days. Give the salad a good toss before serving.
Nutrition
Serving: 1serving | Calories: 265kcal | Carbohydrates: 38g | Protein: 7g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Sodium: 304mg | Potassium: 393mg | Fiber: 4g | Sugar: 3g | Vitamin A: 1363IU | Vitamin C: 58mg | Calcium: 34mg | Iron: 1mg