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cups loosely-packed, cooked couscous
cups minced zucchini
tablespoon minced shallot
tablespoons chopped basil
grated zest of one lemon
tablespoons lemon juice
cup olive oil
freshly ground black pepper
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!