Make Ahead

Couscous Salad with Zucchini, Lemon and Ricotta Salata

September 13, 2009
4 Ratings
  • 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.

See what other Food52ers are saying.

  • Hark
    Hark
  • Rachel
    Rachel
  • Amanda Hesser
    Amanda Hesser
  • Tad Friend
    Tad Friend
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.

    11 Reviews

    Lydia September 8, 2019
    Super easy recipe that tastes great! I cooked my couscous with vegetable stock for extra flavor and added some blanched asparagus and Violife vegan feta for a delightful vegan Summer salad.
     
    kgindermaur September 5, 2013
    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!
     
    kjboatright August 20, 2012
    Could I use feta instead?
     
    Author Comment
    Amanda H. August 20, 2012
    Yes, absolutely!
     
    Hark March 17, 2012
    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!
     
    theatrelover February 19, 2012
    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!
     
    Rachel January 3, 2012
    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.
     
    Tad F. January 3, 2012
    Thanks for giving it a try!
     
    Author Comment
    Amanda H. January 3, 2012
    Oops sorry -- that last comment was actually me (using my husband's computer!).
     
    francon September 15, 2009
    does the zucchini need to be cooked as well?
     
    Author Comment
    Amanda H. September 18, 2009
    It doesn't actually -- because it's minced.