Couscous Salad with zucchini

Zucchini Couscous Salad

Yield: 4 people
Prep Time:
10 mins
Cook Time:
15 mins
Total Time:
25 mins
This zucchini couscous salad is a delicious salad that tastes even better as a leftover. It is made with whole wheat couscous and grilled zucchini.
Print Recipe
5 from 1 vote

Ingredients

  • 1/3 cup red onions
  • 1 big zucchini — sliced
  • 1 tbsp extra-virgin olive oil
  • Salt and pepper
  • 1 tsp dried oregano
  • 1 cup whole wheat couscous
  • ½ cup fresh corn
  • 1/2 cup cherry tomatoes — cut in half
  • 1 tsp green onion
  • 3 tbsp feta cheese
  • 1/3 cup homemade vinaigrette

Instructions

  1. In a medium heatproof bowl, pour 1 cup boiling water over the couscous.
  2. Cover and let sit for 5 minutes.
  3. Uncover, fluff with a fork, and set aside to let cool for 5 minutes more.
  4. Heat a gas grill to medium-high. In a medium bowl, gently toss the zucchini with 1 tbs olive oil, salt, and pepper.
  5. Set the zucchini down on the grill and cook, flipping occasionally, until it is browned and softened but not mushy, about 5 to 7 minutes.
  6. In the same dish used to cook the couscous, add zucchini and all the remain ingredients. Stir really well along with the homemade vinaigrette.
  7. Taste and adjust the seasoning if you think it is necessary. Serve immediately.
Course: Salad
Cuisine: Arabic
Keyword: healthy, lunch, Salad, vegetarian

Nutrition Information

Amount per serving (1/4) — Calories: 220, Fat: 16g, Saturated Fat: 3g, Monounsaturated Fat: 3g, Cholesterol: 8mg, Sodium: 392mg, Potassium: 184mg, Carbohydrates: 16g, Fiber: 2g, Sugar: 4g, Protein: 4g

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