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