Couscous Salad with Zucchini, Lemon and Ricotta Salata

By • September 13, 2009 • 10 Comments

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Serves 4

  • 4 cups loosely-packed, cooked couscous
  • 1 1/2 cups minced zucchini
  • 1 tablespoon minced shallot
  • 2 tablespoons chopped basil
  • grated zest of one lemon
  • 1 1/2 tablespoons lemon juice
  • 1/4 cup olive oil
  • salt
  • freshly ground black pepper
  • 1/2 cup crumbled ricotta salata
  1. In a mixing bowl, fold together the couscous, zucchini, shallot, basil and lemon zest. Add the lemon juice and olive oil and stir to mix. Season with salt and pepper. Let sit for 10 minutes. Transfer to a serving bowl and sprinkle with the ricotta salata.
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Comments (10) Questions (1)

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over 1 year ago kgindermaur

Love this! Made it with feta and used a box couscous mix from Near East, so I skipped out on any extra salt and pepper. Great lunch!

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almost 3 years ago kjboatright

Could I use feta instead?

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almost 3 years ago Amanda Hesser

Amanda is a co-founder of Food52.

Yes, absolutely!

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about 3 years ago Hark

Really simple dish. I loved it because I could take it to a potluck, and it could be served at room temperature. Thanks for this!

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over 3 years ago theatrelover

Loved loved LOVED this!!!! But I couldn't find Ricotta Insalata at my local grocery store so I used chopped fresh mozerella and it worked splendidly. I would totally make this again!

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over 3 years ago racheljames

I've never been fond of raw zucchini so I blanched it for +/- 3 min and proceeded with the recipe according to the instructions. It was delicious! A definite addition to my summer meal archive.

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over 3 years ago Tad Friend

Thanks for giving it a try!

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over 3 years ago Amanda Hesser

Amanda is a co-founder of Food52.

Oops sorry -- that last comment was actually me (using my husband's computer!).

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over 5 years ago francon

does the zucchini need to be cooked as well?

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over 5 years ago Amanda Hesser

Amanda is a co-founder of Food52.

It doesn't actually -- because it's minced.