It's picnic and BBQ season! And that means you might be on the lookout for some new side dishes to bring along with you to your next event. This one is a real winner. Because couscous is the main pasta featured, it cooks in 5 minutes and you can't beat that! And this recipe makes a big batch (so plenty to share AND plenty to eat yourself).
Rainbow Couscous Salad
3 cups cooked couscous
1 medium zucchini, halved lengthwise and sliced
1 15-oz. can corn, drained and rinsed
1/2 cup plus 2 Tbsp. olive oil, divided
1/2 tsp. salt
1/2 cup lemon juice
3 cloves garlic, minced
3 cups baby spinach, chopped
1 15-oz. can chickpeas, drained and rinsed
1 cup grape tomatoes, halved
1/3 cup thinly sliced red onion
6 oz. crumbled feta cheese (optional)
- Cook couscous according to package directions. Set aside to cool.
- Preheat oven to 400 degrees. In a large baking pan, combine the zucchini, corn, and 2 Tbsp. of olive oil. Sprinkle with salt to taste. Roast for 10 minutes, until just tender. Let cool.
- Meanwhile, make the dressing by whisking together 1/2 cup olive oil, 1/2 cup lemon juice, 3 cloves garlic, and 1/2 tsp salt.
- In a very large bowl, combine spinach, couscous, chickpeas, tomatoes, red onion, and zucchini mixture. Toss to combine.
- Add dressing to desired amount and mix. Refrigerate at least 2 hours before serving.
- If adding feta cheese, either add and mix in just before serving or serve separately as a topping for each person to add to their serving.
Notes:
If you want 3 cups of cooked couscous, you'll need to start with about 1/2 cup uncooked.
I usually reserve about 1/4 cup of dressing to add the next day if the couscous has absorbed a lot of dressing after being refrigerated - or if you just want more dressing on your salad.
As a side dish, this recipe serves 12.
Make sure to check out these other favorite Harris Sisters side dishes for your next summer cookout:
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