Agile in the kitchen

Zucchini and couscous salad

In a brown paper take out box, courgette and couscous salad and a green plastic fork.
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A zesty, fresh zucchini and couscous salad for the picnic or at the barbecue. Taking advantage of zucchini being in season and the fresh taste of lemon, it is a perfect summer salad. Add a dollop of lemon dressing to the salad to elevate the dish even more.

On a white background, a pink plaid folded cloth napkin, a fork, a green bowl with courgette and couscous salad topped with green onions
Zucchini and couscous salad plated

This dish is a real lemon bomb, so if you do not like lemon as much as I do, adjust the amount of lemon you put in to both the couscous and when you fry your zucchini to fit your taste.

Substitutes

You can try to add rice instead of couscous, or any other small grain such as quinoa or barley. Use the same amount of dried cereal as indicated in the recipe card.

For the dressing, I use Greek yogurt, mainly because this is what I have at home most days, but you can substitute that for any plain yogurt or Turkish yogurt. If you use sour cream or creme fraiche, then adjust the amount of lemon zest and lemon juice, as the acidity changes. Put in a little at the time and taste your way to perfection.

On a wooden cutting board, a pink plaid cloth napkin folded, then on top a courgette cut in thin slices, a flower shaped bowl with couscous, two teaspoons with salt and oregano, and a lemon sliced in half.
Zucchini and couscous salad ingredients

Freezable

If you cook too much couscous freeze it in an airtight container. Leftover couscous is perfect to put in this salad. Let it defrost in the fridge for half a day to make it easier to mix with the rest of the ingredients.

Zucchini because of its high water content does not freeze well, they are best used fresh.

Variations

If you prefer a pasta salad instead of couscous, I have several variations on my Summer Salads Pinterest board. This is the recipe for my basic pasta salad. From there you can make a Mediterranean version or any of my two salmon versions, one with creamy salmon and one with lemon salmon.

On a white background, a pink plaid folded cloth napkin, a fork, a green bowl with courgette and couscous salad topped with green onions
Print Recipe

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.
Prep Time15 minutes
Cook Time10 minutes
Mixing10 minutes
Total Time35 minutes
Course: Salad
Cuisine: Basics
Keyword: couscous, lemon, zucchini
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.