Ingredients
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1 cup couscous, cooked (see recipe here)
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1 tablespoon avocado oil
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2 small zucchini, trimmed and cut into ½ cubes
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1 garlic clove, grated with a microplane
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½ teaspoon fine sea salt
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¼ teaspoon black pepper
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1 teaspoon dried oregano
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1 red bell pepper, diced
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½ cup Kalamata olives
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2 - 6.5 oz jars artichoke hearts, drained
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1 bunch scallions, trimmed
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1 cup tomatoes
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⅓ cup parsley, chopped
For the dressing:
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¼ cup olive oil
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Juice of 2 lemons
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1 teaspoon salt
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¼ teaspoon cracked black pepper
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2 teaspoons dried oregano
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2 tablespoons red wine vinegar
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1 teaspoon garlic powder
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2 garlic cloves, grated with a microplane
Directions
Cook the couscous and fluff it with a fork.
- Heat avocado oil over medium-high heat in a large frying pan.
- Add the zucchini, garlic, salt, pepper, and oregano to the pan and stir.
- Sautée for 3-5 minutes, until tender but not translucent.
- Transfer the zucchini to a large bowl and stir in the couscous.
- Roughly chop the red pepper, olives, and artichoke hearts and add to the bowl.
- Cut the scallions into ¼” pieces and add to the rest of the salad, along with the parsley.
- In a separate bowl, whisk together the olive oil, lemon juice, salt, pepper, oregano, red wine vinegar, garlic powder, and garlic cloves.
- Pour the dressing over the salad and mix well to combine.
What You'll Need
What You’ll Need
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Microplane
Mixing Bowls
Whisk
Sharp Knife
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