We’ve hit that point in the season where, whether you have a garden or not, produce has begun to pile up in your kitchen. Everyone you know wants to share some zucchini, cucumbers, tomatoes and more. If the prospect of cucumber-infused drinks and zucchini bread has lost its appeal, try something a bit different. Add your summer surplus, along with fresh herbs, to a big bowl of pearl or Israeli couscous. You’ll be happy that you did.
Go big with pearl couscous
Invented in Israel as a substitute for rice in the 1950s, pearl or Israeli couscous possesses a chewy texture and uniformly round shape. Unlike traditional couscous, it is toasted rather than dried. As a result, it has a slightly nutty flavor. Its larger shape and complex taste make it an excellent addition to stuffing, stews and salads.
A few words on raw zucchini
Although people usually cook zucchini before consuming it, you can eat this summer squash in its raw form. Keep in mind that the smaller the zucchini, the fresher and milder the flavor. Gargantuan zucchinis, which have been left on the vine too long, tend to have a bitter flavor and pulpy texture. If you’re featuring raw zucchini in a dish, opt for the little guys that measure roughly six to eight inches in length.
Cucumber, Zucchini, Basil and Couscous Salad
Serves 4
Ingredients
1 ½ cups dried pearl/Israeli couscous
1 clove garlic, minced
¼ cup white balsamic vinegar
3 tablespoons extra-virgin olive oil
1 teaspoon salt
½ teaspoon ground black pepper
1 cucumber, peeled, seeded and chopped
1 small zucchini, diced
1 green bell pepper, diced
½ red onion, diced
Handful of Moroccan/oil-cured black olives, chopped
Handful of fresh basil, chopped
Directions
Cook the couscous according to the manufacturer’s instructions. When it’s finished cooking, drain it into a fine mesh colander, run cold water over it and then place it in a large mixing bowl.
In a separate bowl whisk together the garlic, vinegar, olive oil, salt and black pepper. Pour it over the couscous.
Add the cucumber, zucchini, bell pepper, onion, olives and basil. Toss to combine. Serve the salad either at room temperature or slightly chilled.