by amanda
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Photo by Justin Walker
amanda's Notes:
4 cups
loosely-packed, cooked couscous
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1 1/2 cup
minced zucchini
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1 tablespoon
minced shallot
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2 tablespoons
chopped basil
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grated zest of one lemon
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1 1/2 tablespoon
lemon juice
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1/4 cup
olive oil
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salt
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freshly ground black pepper
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1/2 cup
crumbled ricotta salata
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In a mixing bowl, fold together the couscous, zucchini, shallot, basil and lemon zest. Add the lemon juice and olive oil and stir to mix. Season with salt and pepper. Let sit for 10 minutes. Transfer to a serving bowl and sprinkle with the ricotta salata.
Ask the hotline about this step!I've never been fond of raw zucchini so I blanched it for +/- 3 min and proceeded with the recipe according to the instructions. It was delicious! A definite addition to my summer meal archive.
Thanks for giving it a try!
Oops sorry -- that last comment was actually me (using my husband's computer!).
It doesn't actually -- because it's minced.
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As we so often say, the fewer the ingredients, the better: zucchini, red onion, basil, ricotta salata, couscous, lemon and olive oil.
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Amanda makes the genius behind the "small dice" proud.
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Don't try this at home.
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What used to be a shallot.
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A few up-downs on the microplane, and Amanda's got a lovely little pile of zest (which is key to perfuming the dish.)
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Amanda measures out the couscous, being careful to keep things fluffy and avoid clumping.
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In go the mixin's, along with chopped fresh basil.
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This dish is brought to you by olive oil -- and friends.
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Amanda measures out crumbles of the harder, salted ricotta to be added to the couscous.
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Plating ...
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A summer grain salad for the ages.
Loved loved LOVED this!!!! But I couldn't find Ricotta Insalata at my local grocery store so I used chopped fresh mozerella and it worked splendidly. I would totally make this again!