Couscous salad with zucchini, pistachios, and feta from Food52: A New Way to Dinner: A Playbook of Recipes and Strategies for the Week Ahead (page 99) by Amanda Hesser and Merrill Stubbs

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Accompaniments: Grilled pork chops with hacked romesco

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Notes about this recipe

  • SpatulaCity on March 06, 2024

    Great salad and very flexible. Will serve with chicken, olives and tomatoes one day, and tuna, extra lemon and pistachio another.

  • Jviney on August 20, 2022

    We really enjoyed this salad, and I love that it keeps for a few days. I served it with Ina Garten’s Garlic and Herb Roast Shrimp, and chopped up the leftover shrimp and added it for leftovers. I didn’t have preserved lemon and it would have probably contributed a stronger flavor, but it was great as is.

  • sosayi on August 16, 2022

    Loved this make ahead salad. I was out of preserved lemon (added extra lemon juice and zest), and it was still delicious. Went well with the tuna, as suggest, but not necessary. Great way to use up zucchini, adds a nice textural crunch when added raw.

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