New favorite salad alert! Sometimes a great salad recipe comes around and you just gotta hold onto it tight and never let it go. Especially in the summer, when squash is aplenty and fresh Mediterranean flavors are exactly what you’re craving. I found this recipe on the Free People blog via Cookie & Kate and it’s seriously the best. Here it is, modified slightly since I only had zucchini and no yellow squash. Although I’m sure that yellow squash would kick this salad out of the park. PS, it’s even better the second day when all the flavors have intensified. TRUST!
1 1/3 cup Israeli couscous (I used a whole box from Trader Joe’s and just followed the directions on the box)
1/3 cup olive oil
1 lemon, juiced
1 garlic clove, minced
1 shallot, minced
pinch of sea salt and ground black pepper
1 cup chickpeas (or use the whole can if you’re like me)
1 pint grape or cherry tomatoes, chopped
1/3 cup crumbled feta (or more if you’re like me)
10 kalamata olives, sliced (or more!)
2 medium zucchinis, sliced into super thin rounds using a vegetable peeler or mandoline (I used v. peeler and it was easy)
1/3 cup pinenuts, toasted
1/3 cup basil, chopped (I used a little less)
Ok I know that looks like a lot of ingredients, but I promise it’s easy and worth it.
To cook couscous, like I said, I just followed the directions on the box from Trader Joe’s, but here are C&K’s directions, which are slightly different: Bring 1 2/3 cup salted water to boil. Stir in couscous, cover, reduce to simmer. Cook for 18-20 minutes until couscous is cooked through and water is absorbed.
While the couscous is cooking, whisk together the olive oil, lemon juice, garlic, shallot, sea salt, and black pepper in a large bowl. Add the cooked couscous and toss to coat.
Toss the couscous with the remaining ingredients (chickpeas, tomatoes, feta, olive, zucchinis, pinenuts, and basil) until mixed together.
Season with salt and pepper to taste. Never look back.
P.S. Happy birthday to my AMAZING mother!