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Pearl Couscous and Zucchini Salad with Tomato Vinaigrette

Pearl Couscous and Zucchini Salad with Tomato Vinaigrette

By Julia RackowJune 3, 2019

  • Makes
    4 servings
  • Cook Time
    35 minutes
  • Rating

This hearty salad was inspired by a recipe in the book “Shaya” by New Orleans chef Alon Shaya. Tomato paste browned with garlic in olive oil forms a rich base for the dressing. Thinly sliced fresh zucchini adds subtle crunch while tomatoes offer succulence, and salty, tangy feta ties everything together. Serve as a light vegetarian main course or as a side to grilled or roasted meats.

Tip

Don't use double-concentrated tomato paste, which often is sold in a tube. Its potent flavor will overwhelm the salad. Instead, use regular tomato paste; you'll need only a half of a 6-ounce can.

Ingredients
  • ¼

    cup extra-virgin olive oil

  • 4

    medium garlic cloves, thinly sliced

  • ⅓

    cup tomato paste

  • 1½

    teaspoons grated lemon zest, plus 2 tablespoons lemon juice and lemon wedges, to serve

  • Kosher salt and ground black pepper

  • 1

    cup pearl couscous

  • 1

    pint grape or cherry tomatoes, quartered

  • 2

    medium zucchini, quartered lengthwise and thinly sliced on the diagonal

  • 1

    cup lightly packed fresh mint, torn if large, divided

  • 4

    ounces feta cheese, crumbled (1 cup), divided

Step 1

In an 8-inch skillet over medium, heat the oil and garlic until just sizzling. Add the tomato paste and cook, stirring with a silicone spatula, until slightly darkened, 5 to 7 minutes.

Scrape the mixture into a large bowl. Whisk in the lemon zest and juice, ¾ teaspoon salt and 1 teaspoon pepper. Set aside.

Step 2

In a large saucepan,bring 2 quarts water to a boil. Add 1 tablespoon salt and the couscous, then cook, stirring occasionally, until al dente, about 5 minutes. Drain and rinse until cool to the touch, then drain again.

Step 3

Stir the couscous into the tomato paste mixture. Fold in the tomatoes and zucchini, followed by ¾ cup of mint and ½ cup of feta. Taste and season with salt and pepper.

Transfer to a serving dish and sprinkle with the remaining mint, the remaining feta and additional pepper. Serve with lemon wedges.

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