Mediterranean Couscous Salad with Raw Squash and Feta

A healthy appetiser, Mediterranean couscous salad is full of flavour, texture, and every nutrient imaginable. This is a very bright, easy-to-make salad with the most amazing and refreshing tastes. You will be full of goodness and heart-healthy after it.

We both like cuisine and travel, therefore last year my buddy and I saved our money for the trip to Sicily Island. The biggest and most picturesque nation of rough landscape in the Mediterranean is Sicily. After all of our wandering, we made the decision to eat lunch at the restaurant. While my companion orders this Mediterranean couscous salad, I got Mediterranean quinoa salad. We swapped salads as I thought this one was better when she just invited me to sample hers. I have made it several times, and each time it forces me to visit the epicure.

Although you can use any kind of pasta with it—orzo, little shells, farfalle, etc.—I chose whole wheat Israeli couscous. Plant-based proteins, minerals, and fibers abound in couscous. You feel fuller for longer and your immunity is strengthened. It is also a low-calorie meal, which is excellent for weight reduction. It tastes rather savory or nutty.

In it, I used squash and zucchini. On behalf of these things, cucumbers may also be used. Zest and squash are abundant in cucumbers. Rich in several vital nutrients, vitamins, minerals, and antioxidants is zucchini. It helps with normal digestion. It is rather easy to include to your diet and could help with weight reduction. Squash, however, is very good for women and children. It makes one stronger and fitter. It keeps a healthy eight. Athletes will find it particularly beneficial since it also builds back strength and flexibility.

This salad works well as an appetizer before lunch or supper. You could include it in your regular diet as well. This may be served to your visitors during parties and get-togethers.

List Of Ingredients

1 cup of whole wheat couscous and 1/3 cup of water
1/3 cup of pine seeds
One can of roasted chickpeas
One pint of grape or cherry tomatoes, quartered
4 ounces of shredded feta cheese
1/3 cup of thinly cut Kalamata olives
Medium zucchini, thinly cut into rounds
1 small yellow squash, thinly cut into rounds
1/3 cup of minced fresh basil leaves
Garmenting

1/3 cup of extra virgin olive oil One large (finely diced) shallot
2 to 4 tablespoons of lemon juice
2 minced garlic cloves
1/2 teaspoon of sea salt 1/2 teaspoon of black pepper

Directions

• Cook the whole wheat couscous in accordance with the instructions provided on the packaging. Remove the excess water from the saucepan and allow the cooked couscous to settle.
• Toast the pine nuts in a pan over medium heat, stirring frequently, until they turn golden brown and emit a slight fragrance. After they have been toasted, allow them to settle.
• Meanwhile, prepare the vinaigrette. Whisk together extra virgin olive oil, shallot, lemon juice, minced garlic, salt, and several dashes of black pepper until all ingredients are fully incorporated.
• Place the cooked couscous, legumes, quartered cherry tomatoes, toasted pine nuts, feta crumbled cheese, Kalamata olives, sliced zucchini and yellow squash, and minced basil leaves in a basin. Pour the vinaigrette over the mixture and stir for a few minutes.
• To season the salad, sprinkle a small amount of black pepper and salt over it. If necessary, add an additional 1 tablespoon of lemon juice to enhance the tanginess. Serve.
• Notes

For optimal flavor, allow the salad to marinate in the refrigerator for 30 minutes prior to serving.
Cucumbers may be substituted for zucchini and squash.
To preserve the salad or any remaining portions, it is recommended that the vinaigrette and salad mixture be kept separate and covered in the refrigerator.
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