Description
This Lemon Zucchini Cous Cous Salad is packed with lots of delicious ingredients and great for lunch or a side dish!
Ingredients
Scale
- 1 (10 oz) box plain cous cous
- 5–6 cups diced zucchini, I dice mine pretty small but you can do whatever size you like
- 1 (15 oz) can chickpeas, drained and rinsed
- 1/2 medium red onion, diced
- 1 cup feta cheese crumbles
- 1/2 cup packed fresh herbs, I used parsley and mint but most fresh herbs would taste great
- 1/2 cup roughly chopped roasted and salted pistachios
- 1/3 cup olive oil
- 1/3 cup fresh lemon juice
- zest of one lemon
- 2 cloves garlic, minced
- Salt and Pepper
Instructions
- Start by preparing your cous cous according to package directions. Once cous cous is finished cooking, fluff with a fork and then add it to a large bowl to allow it to cool a bit.
- Heat a large pan over medium-high heat. Add 2-3 teaspoons olive oil and the diced zucchini. Season with salt and pepper and then stir everything together. Cook zucchini for about 15 minutes, stirring occasionally, until the outsides are golden brown but the zucchini itself still has a little bit of texture.
- Add the zucchini to the large bowl with the cous cous. Add in the chickpeas and red onion and give a good mix.
- Next, add in all the remaining ingredients and mix well. You don’t have to mix the dressing separately, you can just pour the olive oil and lemon juice right over the salad.
- Give the cous cous salad a taste and add extra seasonings, if desired. Enjoy!
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Lunch, Salad, Vegetarian
- Method: Stovetop
- Cuisine: American