Pearl Couscous and Zucchini Salad With Tomato Vinaigrette
Summertime means bountiful gardens — but sometimes we have trouble keeping up with the bounty. Zucchini is the classic culprit. We’re here to help. We slice it raw into pearled couscous; it offers a slight crunch and cool contrast to a rich, warm tomato vinaigrette.
This hearty salad was inspired by a recipe in the book Shaya by New Orleans chef Alon Shaya. Tomato paste browned with garlic in olive oil forms a rich base for the dressing. Thinly sliced fresh zucchini adds subtle crunch and the tomatoes offer succulence, while salty, tangy feta ties everything together. Serve as a light vegetarian main course or as a side to grilled or roasted meats.
Be sure to use regular tomato paste; you’ll need only a half of a 6-ounce can. (Double-concentrated tomato paste, often sold in a tube, will overwhelm the salad.)
¼ cup extra virgin olive oil
4 medium garlic cloves, thinly sliced
1/3 cup tomato paste
1½ teaspoons grated lemon zest, plus 2 tablespoons lemon juice and lemon wedges, to serve
Kosher salt and ground black pepper
1 cup pearl couscous
1 pint grape or cherry tomatoes, quartered
2 medium zucchini, quartered lengthwise and thinly sliced on the diagonal
1 cup lightly packed fresh mint, torn if large, divided
4 ounces feta cheese, crumbled (1 cup), divided
In an 8-inch skillet over medium heat, add the oil and garlic and heat until just sizzling. Add the tomato paste and cook, stirring with a silicone spatula, until slightly darkened, 5 to 7 minutes. Scrape the mixture into a large bowl. Whisk in the lemon zest and juice, ¾ teaspoon salt, and 1 teaspoon pepper. Set aside.
In a large saucepan, bring 2 quarts water to a boil. Add 1 tablespoon salt and the couscous, then cook, stirring occasionally, until al dente, about 5 minutes. Drain and rinse until cool to the touch, then drain again.
Stir the couscous into the tomato paste mixture. Fold in the tomatoes and zucchini, followed by ¾ cup of mint and ½ cup of feta. Taste and season with salt and pepper. Transfer to a serving dish and sprinkle with the remaining mint, the remaining feta, and additional pepper. Serve with lemon wedges.
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