Name: Primavera Couscous Salad
Yield: 4
Ingredients: 1/4 c. olive oil; 1 box pearled couscous; 2 c. low-sodium vegetable broth; 1 can lentils or chickpeas; 1/2 c. diced red onion; 1 tsp. kosher salt; 1 tsp. Freshly ground pepper; 1 large zucchini; 1 large yellow summer squash; 1 pt. mixed cherry tomatoes; 1 c. shredded carrots; 1 tsp. grated lemon zest; 3 tbsp. lemon juice; 2 bunch watercress; 1 log fresh goat cheese; 1/2 c. coarsely chopped salted pistachio

Step 1Heat 1 tablespoon of the oil in a medium saucepan over medium heat; add couscous and stir. Cook until couscous becomes lightly browned, 2 to 3 minutes. Slowly add broth, stir, and bring to a boil. Reduce heat to medium and simmer, uncovered, until couscous is tender and most of the broth has evaporated, 8 to 10 minutes. Remove from heat and drain in a colander. Transfer couscous to a large bowl and stir in lentils, red onion, and 1/2 teaspoon each of the salt and pepper.

Step 2Heat 1 tablespoon of the oil in a nonstick skillet over high heat. Add zucchini and squash and sauté 3 minutes, until crisp-tender. Add to couscous along with tomatoes, carrots, lemon zest, lemon juice, and the remaining 2 tablespoons of the oil, and gently toss to dress.

Step 3Arrange watercress on plates and top with couscous mixture. Sprinkle with goat cheese and pistachios.

Primavera Couscous Salad

Ingredients

Directions

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