Couscous Salad with Zucchini, Lemon and Ricotta Salata
A summer grain salad for the ages.
As we so often say, the fewer the ingredients, the better: zucchini, red onion, basil, ricotta salata, couscous, lemon and olive oil.
Amanda makes the genius behind the "small dice" proud.
Don't try this at home.
What used to be a shallot.
A few up-downs on the microplane, and Amanda's got a lovely little pile of zest (which is key to perfuming the dish.)
Amanda measures out the couscous, being careful to keep things fluffy and avoid clumping.
In go the mixin's, along with chopped fresh basil.
This dish is brought to you by olive oil -- and friends.
Amanda measures out crumbles of the harder, salted ricotta to be added to the couscous.
Plating ...
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Serves 4
- 4 cups loosely-packed, cooked couscous
- 1 1/2 cup minced zucchini
- 1 tablespoon minced shallot
- 2 tablespoons chopped basil
- grated zest of one lemon
- 1 1/2 tablespoon lemon juice
- 1/4 cup olive oil
- salt
- freshly ground black pepper
- 1/2 cup crumbled ricotta salata
- 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.
- This recipe is a Community Pick!
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10 months ago kjboatright
Could I use feta instead?
10 months ago amanda
Amanda is a co-founder of Food52.
Yes, absolutely!
over 1 year 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!
over 1 year 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!
over 1 year 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.
over 1 year ago Tad Friend
Thanks for giving it a try!
over 1 year ago amanda
Amanda is a co-founder of Food52.
Oops sorry -- that last comment was actually me (using my husband's computer!).
almost 4 years ago francon
does the zucchini need to be cooked as well?
almost 4 years ago amanda
Amanda is a co-founder of Food52.
It doesn't actually -- because it's minced.