Couscous makes an almost-instant pasta salad because it doesn’t actually have to cook; it’s merely steeped in boiling water to soften.
Makes 4 servings
1⅓ cups couscous
¾ teaspoon salt
1 tablespoon plus 1 teaspoon vegetable oil, such as olive or canola oil
1 medium zucchini, cut into ¼-inch dice
1 teaspoon grated lemon zest
¼ cup fresh lemon juice
4 scallions, thinly sliced
¼ cup chopped fresh dill
1 tablespoon hulled pumpkin seeds (pepitas)
1. Prepare the couscous according to package directions, using ½ teaspoon of the salt. Add 1 tablespoon of the oil and fluff with a fork. Transfer to a large bowl.
2. Meanwhile, in a medium nonstick skillet, heat the remaining 1 teaspoon oil over medium heat. Add the zucchini and cook, stirring frequently, until tender but not mushy, about 3 minutes. Transfer to the bowl with the couscous.
3. Add the remaining ¼ teaspoon salt, the lemon zest, lemon juice, scallions, dill and pumpkin seeds to the bowl. Toss to combine.
Nutrition per serving: 223 calories, 4g total fat (0.6g saturated), 0mg cholesterol, 3g dietary fiber, 40g carbohydrate, 7g protein, 298mg sodium.
- Vegetarian Couscous Salad For a main course salad, follow the directions for Couscous Salad, but add 1½ cups each cooked chickpeas and halved cherry tomatoes. Increase the pumpkin seeds to 2 tablespoons.
- Shrimp & Feta Couscous Salad For a main course salad, follow the directions for Couscous Salad, but omit the pumpkin seeds and add ¾ pound of cooked medium shrimp and ⅓ cup of crumbled feta cheese.