Zucchini and couscous salad
A zesty, fresh couscous salad for the picnic or at the barbecue. The fresh taste of lemon and taking advantage of zucchini (courgettes) being in season, a perfect summer salad.
Servings: 4 portions
Ingredients
Couscous
- 150 ml couscous
- 300 ml boiled water
- 1 tsp oregano
- ½ tsp salt
- ½ lemon zest
Vegetables
- 1 zucchini courgette
- 1 tsp salt
- 1 tbsp oil
- ½ lemon jucie
- 1 spring onion
Dressing
- 100 ml Greek yogurt
- 2 tbsp mayonnaise
- ½ lemon zest
- ½ lemon juice
- salt
Instructions
- Boil the water for the couscous.
- Add the couscous, oregano, salt and zest into a bowl, mix.
- Add the boiling water and put on a secure lid, let sit until all water have been absorbed.
- Thinly slice the zucchini, salt and put in a colander for ten minutes. If desired cut the slices in quarters to easier mix them with the couscous.
- Gently pat the zucchini slices with a paper towel.
- Heat a frying pan, add the oil and the zucchini slices. Let fry a few minutes on each side until zucchini is soft. Depending on the size of your slices, this can take different amount of time.
- Add the lemon juice and let cook together for a few minutes.
- Make the dressing, by adding together all ingredients in a bowl and stir with a fork until everything is mixed.
- Fluff the couscous with a fork before adding the zucchini and any juices left in the pan.
- Mix thoroughly.
- Cut the green of the spring onion with a scissor on top of the salad.
- Serve as a side dish or as a salad on its own at your next picnic.