Oriental Couscous Salad with Zucchini (Print Version)
# Ingredients:
→ Main ingredients
01 -
125g couscous (about ¾ cup)
02 -
250ml vegetable broth (about 1 cup)
03 -
2 medium zucchini
04 -
1 small onion
05 -
125g cherry or grape tomatoes
06 -
2 tablespoons fresh parsley, finely chopped
07 -
1 teaspoon clarified butter or olive oil
08 -
Salt to taste
09 -
Curry powder to taste
# Instructions:
01 -
Bring the vegetable broth to a boil in a small saucepan. Place the couscous in a large heatproof bowl, pour the hot broth over it, cover with a plate or plastic wrap, and let stand for about 5 minutes. Fluff with a fork occasionally to prevent clumping as it absorbs the liquid.
02 -
Peel and finely dice the onion. Cut the zucchini into small, uniform cubes (about ¼ inch). Halve the cherry tomatoes.
03 -
Heat the clarified butter or olive oil in a skillet over medium heat. Add the diced onion and zucchini cubes and sauté until just tender but still slightly crisp, about 3-4 minutes. Remove from heat and let cool slightly.
04 -
In a large mixing bowl, combine the fluffed couscous, sautéed vegetables, and halved tomatoes. Season with salt and curry powder according to taste, starting with a small amount and adjusting as needed. Fold in the chopped parsley. For best flavor, refrigerate for at least 30 minutes before serving to allow the flavors to meld.
# Notes:
01 -
When zucchini are in season and fresh, there's no need to peel them - the skin adds color and nutrients. For older or larger zucchini, peeling may be preferred.
02 -
This salad is best served chilled and makes an excellent make-ahead side dish for picnics or lunch boxes.