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.
Today, I’m sharing with you a super quick and easy Zucchini Couscous Salad recipe. I’ve been craving something lighter after my Leftover Shredded Roast Beef Pasta, and this couscous salad is perfect. Who doesn’t like easy and flavorful recipes??! For me, the best dishes are the ones I don’t need to spend hours cooking. Many people think that the more complicated the recipe is, the tastier it will be. But, I follow the theory that the simpler the dish, the tastier and healthier it will be. What really makes your dish flavorful is the quality of your ingredients. If you cook with fresh and seasonal ingredients, your Zucchini Couscous Salad will be delicious! No doubt about it! Plus, I love that it’s a whole wheat couscous, it’s so good for you! Another whole wheat recipe I’ve been loving lately is my Whole Wheat Pizza Dough!
That’s why I love to make salads. Using the greatest ingredients and spending few minutes to prepare them, you end up with a gorgeous and healthy meal for all members of your family even the ones who are very picky.
Like pasta salad or quinoa salad, couscous salad is a big hit in my home. My husband and I love it so much. I always make my salad with whole wheat couscous to make it healthier and I added just everything I had in my fridge. Couscous goes really well with pretty much everything. This zucchini couscous salad is a delicious salad that tastes even better as a leftover. Try my Asparagus Couscous Salad, Easy Couscous Salad, and Chicken and Mango Couscous Salad if you’ve got extra couscous!
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- In a medium heatproof bowl, pour 1 cup boiling water over the couscous.
- Cover and let sit for 5 minutes.
- Uncover, fluff with a fork, and set aside to let cool for 5 minutes more.
- Heat a gas grill to medium-high. In a medium bowl, gently toss the zucchini with 1 tbs olive oil, salt, and pepper.
- 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.
- In the same dish used to cook the couscous, add zucchini and all the remain ingredients. Stir really well along with the homemade vinaigrette.
- Taste and adjust the seasoning if you think it is necessary. Serve immediately.
- I like using whole wheat couscous to make the salad healthier but you can use regular couscous if you prefer.
- If you have fresh herbs, you can swap that in.
- If you do not have feta cheese, you can use cotija cheese, goat cheese, or any other crumbly cheese.
- To store: I recommend not adding the dressing to the couscous salad if you plan on storing it in the fridge as it can get soggy. This salad lasts for up to 4 days in the fridge when stored separately.
Nutrition information is calculated using an ingredient database and should be considered an estimate.
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