Here is a couscous salad with feta and grilled zucchini to excite your taste buds. It uses Moroccan couscous as a subtle canvas to the salty feta and grilled veg. The spiced garlic lime vinaigrette and abundance of fresh herbs induce a bold flavor into the mix. I love the combination of mint and parsley and how they work in harmony with the rest of the ingredients to make for a bright tasting grain salad.
Yields:
4 servings
Ingredients:
- Moroccan couscous, 1 cup
- Zucchini, 2-3 pcs, grilled and diced
- Red onion, ¼ pc, grilled and diced
- Fresh parsley, ¼ cup chopped
- Fresh mint, ¼ cup chopped
- Feta cheese, ½ cup, crumbled
- Salt and pepper to taste
Dressing
- Roasted garlic oil, 1/4 cup
- Lime, 1 pc, juiced + zest
- Salt, 2 tsp.
- Black pepper, 1/4 tsp.
- Cayenne, 1/2 tsp.
- Cumin, 1/4 tsp.
What you’ll need:
- Knife
- Cutting board
- Grill pan
- Tongs
- Mixing bowls
- Whisk or blender
What to do:
Clean the zucchini and cut them lengthwise in 3/4” thick slices. Cut the red onion into 3/4” rings. Crumble the feta cheese (keep refrigerated until needed). Wash herbs under cold running water and let dry before chopping.
Boil water and cook the couscous as per the package instructions. You’ll need 1 cup dries couscous, which doubles when cooked.
Using a grill pan and high heat, grill the zucchini and onion until they are tender while still having a bite to them. Remove them from the heat and cut into a large dice.
Make the dressing by combining lime (juice and zest), salt, black pepper, cayenne and cumin to ¼ cup of garlic oil. If you do not have this on hand you can roast and/or mince fresh garlic and add it to a good olive oil.
When the couscous, dressing and toppings are prepped mix them all together in a large bowl. It is best to do this when the couscous is still hot so that is soaks up all the flavors.
If prepping the couscous salad in advance, I recommend waiting to add the feta in before serving.