Serves: 4
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
-
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
-
1/2
cup crumbled ricotta salata
Directions
- 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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As we so often say, the fewer the ingredients, the better: zucchini, red onion, basil, ricotta salata, couscous, lemon and olive oil.
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Amanda makes the genius behind the "small dice" proud.
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Don't try this at home.
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What used to be a shallot.
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A few up-downs on the microplane, and Amanda's got a lovely little pile of zest (which is key to perfuming the dish.)
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Amanda measures out the couscous, being careful to keep things fluffy and avoid clumping.
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In go the mixin's, along with chopped fresh basil.
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This dish is brought to you by olive oil — and friends.
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Amanda measures out crumbles of the harder, salted ricotta to be added to the couscous.
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Plating …
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A summer grain salad for the ages.
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