Lemon Herb Couscous Salad with Summer Vegetables

feta cheese

🥗Healthier: goat cheese

💰Cheaper: ricotta cheese

Goat cheese offers a similar tanginess with fewer calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is cost-effective and has a neutral flavor.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: frozen herbs

Frozen herbs are often more affordable and retain flavor.

kalamata olives

🥗Healthier: green olives

💰Cheaper: black olives

Black olives are typically less expensive and still add flavor.

Boil 1 and 1/2 cups chicken stock in a pot.

Add shiitake mushroom bottoms to the stock for flavor.

In a separate pan, heat 2 tablespoons of olive oil and add 1 cup of shiitake and baby Bella mushrooms, cooking them for 6 to 8 minutes until browned without adding salt initially.

Add 1 cup of pearl couscous to the boiling chicken stock, cover with a lid, and simmer on low for 10 minutes.

While the couscous is cooking, prepare the lemon vinaigrette by combining 1/4 to 1/3 cup of fresh lemon juice, 1 tablespoon of Dijon mustard, and 1/4 cup of fresh dill in the pan with olive oil.

Season the vinaigrette with salt and black pepper, then mix well and taste for seasoning.

Prepare the vegetables: cut 1 zucchini into ribbons, remove the root from the fennel bulb, and slice it diagonally, discarding the root.

Remove the kernels from 1 ear of corn using a bowl to catch the corn as you cut it off the cob.

Combine the cooked couscous and mushrooms in a large bowl with the prepared vegetables, including 1 cup of heirloom cherry tomatoes, zucchini ribbons, fennel slices, and corn.

Add 1/4 cup of fresh basil, 1/4 cup of Italian parsley, and 1/2 cup of feta cheese to the bowl.

Pour the lemon vinaigrette over the mixture and gently toss everything together until well combined.

Refrigerate the salad for about an hour before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens