Couscous, small round pieces of pasta made from a mixture of semolina flour and water, makes the perfect base for a cold salad. If you’re looking for something other than a sandwich to pack for lunch, this is a great option. This recipe calls for red bell peppers, zucchini, feta cheese, and a lemon vinaigrette, but you could easily adapt this concept based on the ingredients you have on hand or your personal taste preference.
- 4 Cups cooked pearled couscous, cooled
- Juice of 2 lemons
- 2 cloves garlic, minced
- Salt, to taste
- Pepper, to taste
- 4-5 Tablespoons olive oil
- 1 zucchini, cut into ribbons or diced
- 1 red bell pepper, diced
- Crumbled feta cheese, to taste
- Fresh dill, to taste
Take the cooled couscous and break it up gently with your hands. Set aside.
Combine the lemon juice, garlic, salt, and pepper in a small bowl. Slowly whisk in the olive oil until vinaigrette forms. The exact amount of oil needed will depend on the amount of juice your lemons yielded; taste the vinaigrette and adjust accordingly. Then, pour just enough vinaigrette over the couscous to very lightly coat it on all sides.
To serve, layer the zucchini, couscous, and red bell pepper in an alternating fashion. Drizzle the salads with the remaining vinaigrette and top with crumbled feta cheese and dill.