Couscous Salad

Posted: | Categories: Recipes | Tags:salad vegan
Savory Recipes

Couscous Salad

The other day, my friend Amy sent me a picture of a couscous salad she made for dinner, telling me how delicious it was and encouraging me to make one of my own. She totally gets me. While her salad was Greek-inspired and had dried fruit in it, I opted for my own Mediterranean twist, with sautéed zucchini, Kalamata olives, marinated artichoke hearts, and small tomatoes. It’s perfect for an easy lunch or to serve as a side at dinner.

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Author:

Melissa Ben-Ishay

Ingredients

  • 1 cup couscous, cooked (see recipe here)
  • 1 tablespoon avocado oil
  • 2 small zucchini, trimmed and cut into ½ cubes
  • 1 garlic clove, grated with a microplane
  • ½ teaspoon fine sea salt
  • ¼ teaspoon black pepper
  • 1 teaspoon dried oregano
  • 1 red bell pepper, diced
  • ½ cup Kalamata olives
  • 2 - 6.5 oz jars artichoke hearts, drained
  • 1 bunch scallions, trimmed
  • 1 cup tomatoes
  • ⅓ cup parsley, chopped

For the dressing:

  • ¼ cup olive oil
  • Juice of 2 lemons
  • 1 teaspoon salt
  • ¼ teaspoon cracked black pepper
  • 2 teaspoons dried oregano 
  • 2 tablespoons red wine vinegar
  • 1 teaspoon garlic powder
  • 2 garlic cloves, grated with a microplane

Directions

  1. Cook the couscous and fluff it with a fork. 
  2. Heat avocado oil over medium-high heat in a large frying pan.
  3. Add the zucchini, garlic, salt, pepper, and oregano to the pan and stir.
  4. Sautée for 3-5 minutes, until tender but not translucent.
  5. Transfer the zucchini to a large bowl and stir in the couscous.
  6. Roughly chop the red pepper, olives, and artichoke hearts and add to the bowl.
  7. Cut the scallions into ¼” pieces and add to the rest of the salad, along with the parsley.
  8. In a separate bowl, whisk together the olive oil, lemon juice, salt, pepper, oregano, red wine vinegar, garlic powder, and garlic cloves.
  9. Pour the dressing over the salad and mix well to combine.
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