Couscous Salad with Zucchini and Roasted Almonds

Name: Couscous Salad with Zucchini and Roasted Almonds
Total time: 35 min
Yield: 6 - 8 serving(s)
Ingredients: 2 c. couscous; 1 c. fresh peas; 1 1/2 c. finely diced zucchini; 6 tbsp. extra-virgin olive oil; salt; Freshly ground pepper; 3 tbsp. fresh lemon juice; c. chopped roasted almonds; 1/2 c. Sliced scallions; 1/2 c. chopped parsley; 1/4 c. Chopped mint; crushed red pepper

By Marcia KieselPublished: Apr 16, 2011

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Yields:

6 - 8 serving(s)

Total Time:

35 mins

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Brooklyn Larder sells fantastic prepared foods and locally sourced products. This recipe is from its upcoming cookbook.

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Ingredients

2 cups couscous
1 cup fresh peas
1 1/2 cups finely diced zucchini
6 Tbsp. extra-virgin olive oil
salt
Freshly ground pepper
3 Tbsp. fresh lemon juice
cup chopped roasted almonds
1/2 cup Sliced scallions
1/2 cup chopped parsley
1/4 cup Chopped mint
crushed red pepper

Directions

1. Step 1Pour 2 cups boiling water over the couscous; cover and let stand for 5 minutes. Boil the peas in 1/2 cup water for 1 minute. Drain the peas, reserving 1/4 cup of the water. In a skillet, sautée the zucchini in 3 tablespoons of the olive oil until crisp-tender, about 3 minutes. Season with salt and pepper, and let cool to room temperature. In a small bowl, mix the reserved pea cooking water with the lemon juice and the remaining 3 tablespoons of olive oil. Fluff the couscous and pour this dressing on top.
2. Step 2Stir in the zucchini, peas, almonds, scallions, parsley, and mint. Season with salt, black pepper, and crushed red pepper.
  
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