- Prep
- 20 min
- Cook
- 15 min
- Total time
- 35 min
- Yield
- 4 servings
- Difficulty
- Easy
- Calories
- 320 kcal
Quick summary
“This light salad combines fluffy Moroccan couscous grains hydrated in vegetable broth with thin slices of grilled zucchini and juicy cherry tomatoes. The artisanal pesto sauce with fresh basil, pine nuts, and lemon provides aromatic vibrancy in a meal ready in 20 minutes.”
What you need to know
- The hydration of the couscous covered for 5 minutes in boiling broth cooks the semolina without the need for an active stove.
- The act of fluffing the hot grains with the tines of a fork and olive oil ensures a light and airy texture without compaction.
- The fresh pesto added cold preserves the aromatic freshness of the basil and the healthy fatty acids of the extra virgin olive oil.
Ingredients
Main
- cups Couscous
- cups Boiling water or vegetable broth
- Medium zucchinis
- cup Tomate cereja
- cup Crumbled feta cheese (optional)
- cup Pitted black olives
- maço Fresh basil leaves
- tablespoons Pine nuts
- clove Garlic
- cup Extra virgin olive oil
- tablespoon Lemon juice
- taste Salt
- taste Freshly ground black pepper
Instructions
Principal
- Prepare the couscous: In a bowl, place the couscous and add the boiling water or broth. Cover and let hydrate for 5-7 minutes. Fluff the grains with a fork and a drizzle of olive oil to prevent sticking. Set aside. The short answer is: hydrate and loosen the couscous.
- Grill the zucchini: Wash and cut the zucchini into thin slices. Brush with olive oil, salt, and pepper; this is the professional technique. Heat a grill over medium-high heat. Grill the slices for 2-3 minutes on each side, until soft and golden. Set aside.
- Prepare fresh pesto: In a food processor, combine basil leaves, pine nuts, garlic, and lemon juice. Pulse until you get a coarse paste. Add the olive oil in a continuous stream, processing until the pesto is homogeneous. Season with salt and pepper. The secret to this recipe is the freshness of the homemade pesto.
- Monte a salada: In a large bowl, combine the hydrated couscous, grilled zucchini, and cherry tomatoes. Add the crumbled feta cheese and sliced olives. Pour the basil pesto over the ingredients and mix delicately. Adjust salt and pepper. In simple terms: combine everything for an explosion of flavor and color.
Chef's tips
- Grill the zucchini slices over medium-high heat until marked with golden stripes, keeping the center firm and al dente.
- Toast the pine nuts in a dry skillet over low heat for 2 minutes before blending into the pesto to release their buttery oils.
- Let the couscous cool to room temperature before mixing in the feta cheese to avoid melting the salty bits.
Variations
- Add fine lemon zest and fresh chopped mint leaves to enhance the refreshing feel of the dish.
- Incorporate strips of roasted red pepper without skin to introduce complementary smoky sweetness to the zucchini.
- Finish with fresh pomegranate seeds over the dish for a crunchy, tart, and ruby-red touch.
Substitutions
- The pine nuts in the pesto can be replaced with shelled walnuts, raw cashews, or blanched almonds.
- The feta cheese can be substituted with crumbled aged Minas cheese, smoked fresh ricotta, or chunks of goat cheese.
- The Moroccan couscous can be substituted with cooked fluffy quinoa grains or sautéed cauliflower rice.
How to store
Conserve em recipiente fechado na geladeira por até 3 dias. Retire da refrigeração 15 minutos antes de consumir para soltar os azeites.
Can it be frozen?
We do not recommend freezing this dish; grilled zucchini and tomatoes release a lot of water and the couscous loses its loose texture.
What to serve with
Serve with rosemary grilled chicken breast, white fish fillet in herb butter, or mushroom skewers with red onion.
Frequently asked questions
Should this salad be served hot, warm, or cold?
The dish is extremely versatile and can be enjoyed warm right after assembly or completely refrigerated on hot days.
How to prevent the zucchini from becoming soft and releasing liquid in the couscous?
Cut into thin even slices, grill on a very hot griddle quickly and let cool on paper towels before mixing.
What is the correct liquid ratio to hydrate Moroccan couscous?
Use an identical volume ratio: 1 cup of couscous grains to 1 cup of boiling broth or water with a pinch of salt.
Can I use store-bought pesto sauce in a glass jar?
It can be used to speed up preparation, but freshly made homemade pesto has a bright green color and superior herbaceous freshness.
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