Savory Summer Couscous Salad

Adapted from the recipe in my Week 8 CSA Newsletter in 2018


  • 1 cup reduced-sodium Chicken/Veg. Broth
  • 1 cup uncooked Couscous
  • 1 head Lettuce, sliced thinly
  • 1-2 medium Cucumbers, halved and sliced
  • 3-5 Carrots, grated or sliced into matchsticks
  • 1/2 cup Feta Cheese, crumbled
  • 1/4 cup Onion, chopped
  • a good pile fresh Basil, roughly minced
  • halved Cherry Tomatoes, tossed in last
  • sauteed Zucchini & Shallots
  • Olive Oil, to taste
  • Lemon Juice to taste
  • 1/2 tsp Salt
  • 1/2 tsp Pepper
  • other dressing additions to play around with that I commonly use in this dish: Toasted Sesame Oil, Tamari or Soy Sauce, Apple Cider Vinegar, Spicy Chile Oil, Avocado


  1. In a small saucepan, bring broth to a boil. Stir in couscous. Remove from the heat; cover and let stand for 5-10 minutes or until water is absorbed. Fluff with a fork and set aside to cool slightly. 

  2. Slice up 1-2 zucchini and 1-2 shallots and sauté on medium high, stirring/tossing as
    needed until browned and beautiful. Salt after you’ve turned off the pan, otherwise your zukes will be mush.

  3. In a large bowl, combine the cucumber, carrot, beet, onion, parsley, and lettuce.
    Stir in couscous. Toss in the zuke-shallot sauté.

  4. In a small bowl, whisk the oil, lemon juice and seasonings. Pour over couscous mixture; toss to coat. Add more of anything to taste. Serve immediately or cover and refrigerate until chilled.

  5. I like to serve this with cheese, more fresh basil (or whatever herb is on hand), & sunflower
    seeds on top.