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Ingredients
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4 cups
loosely-packed, cooked couscous
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1 1/2 cups
minced zucchini
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1 tablespoon
minced shallot
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2 tablespoons
chopped basil
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grated zest of one lemon
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1 1/2 tablespoons
lemon juice
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1/4 cup
olive oil
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salt
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freshly ground black pepper
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1/2 cup
crumbled ricotta salata
Directions
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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.
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.
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