Couscous Salad with Zucchini, Pistachios, and Feta

SERVES 4, PLUS EXTRA FOR LUNCHES

  • About 3 cups (620g) cooked and dressed couscous
  • 2 small zucchini, trimmed and cut into 1/8-inch (3mm) dice
  • 1/2 cup (60g) chopped toasted pistachios
  • 1 tablespoon chopped preserved lemon
  • 2 teaspoons chopped fresh thyme
  • Salt and coarsely ground black pepper
  • Juice of 1/2 lemon (optional)
  • Extra-virgin olive oil, as needed
  • 1/2 cup (75g) crumbled feta
  • 1/4 cup (40g) uncooked quinoa, toasted in a pan (optional)
  • 1/2 teaspoon za’atar

1 Fold together the couscous, zucchini, pistachios, preserved lemon, and thyme in a large bowl. Season with salt and pepper and add lemon juice and olive oil if needed. Store in a container in the fridge for up to 5 days.

2 The day of: Spoon the couscous into a serving dish, and sprinkle with the feta, quinoa, and za’atar.

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