August 26, 2016
Couscous Salad

Couscous Salad

by Berkeley Wellness  |  

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