Pearl Couscous and Zucchini Salad With Tomato Vinaigrette

Pearl Couscous and Zucchini Salad With Tomato Vinaigrette
Author
Katie Kambridge
Source of Recipe
Christopher Kimball Boston Globe Correspondent, August 10, 2021
Serves/Makes/Yields
4
Recipe Description

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.)

 

Ingredients

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

 

Preparation

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.

 

Nutrition Information

 None Available.