Friday, June 2, 2023

Rainbow Couscous Salad

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)

  1. Cook couscous according to package directions. Set aside to cool.
  2. 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.
  3. 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.
  4. In a very large bowl, combine spinach, couscous, chickpeas, tomatoes, red onion, and zucchini mixture. Toss to combine. 
  5. Add dressing to desired amount and mix. Refrigerate at least 2 hours before serving.
  6. 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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