With the Honey out of town and the weather as hot as all get out, I’ve been making tons of fresh, vegetarian salads. It’s not that he disapproves of us eating vegetarian – we do several times a week – or even eating lots of fresh vegetables for that matter, but he most certainly is a happy carnivore and I think sees a big, vegetable-filled salad as simply the base for some type of grilled meat.
When it’s just me at home, I find myself gravitating toward more vegetable-centric meals, like this grilled summer squash salad. I grilled up some zucchini and yellow squash from this week’s CSA farm basket and tossed it with sweet grape tomatoes, fresh herbs and Israeli pearl couscous for a super easy and refreshing salad that also creates great leftovers. This could easily make a light meal for two, or for meat-lovers, a flavorful, veggie-packed side dish.
- 1 cup dry Israeli couscous
- 1 medium yellow squash, thinly sliced
- 1 medium zucchini, thinly sliced
- 2 tbsp olive oil
- 1 tbsp white wine or champagne vinegar
- 1 cup cherry or grape tomatoes, halved
- 1 tbsp fresh basil leaves, roughly chopped
- 1 tbsp fresh mint leaves, roughly chopped
- kosher salt and pepper, to taste
- optional: 1/2 cup crumbled feta cheese
- Cook the couscous according to package directions (generally takes about about 10-15 minutes from start to finish).
- Meanwhile, in a large mixing bowl, toss the squash and zucchini slices with the olive oil and vinegar. Season lightly with salt and pepper. Heat a grill or grill pan to medium-high heat. Grill the squash and zucchini until just tender and grill marks form, about 1-2 minutes per side.
- Add the squash back to the mixing bowl and combine with the couscous, tomatoes, basil, mint and feta (if using). Season with salt and pepper, to taste, as necessary. Can be served either warm or chilled.