Make Ahead

Couscous Salad with Zucchini, Lemon and Ricotta Salata

September 13, 2009
  • Serves 4
Ingredients
  • 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
In This Recipe
Directions
  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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Review
Amanda Hesser

Recipe by: Amanda Hesser

Before starting Food52 with Merrill, I was a food writer and editor at the New York Times. I've written several books, including "Cooking for Mr. Latte" and "The Essential New York Times Cookbook." I played myself in "Julie & Julia" -- hope you didn't blink, or you may have missed the scene! I live in Brooklyn with my husband, Tad, and twins, Walker and Addison.