Cous Cous Salad with Peas, Mint and Chargrilled Zucchini

There’s something to be said about being able to cook for friends using the fresh herbs from your own garden. Our ever growing fresh herb garden is one of my favorite things about our new home. Last night’s Cous Cous Salad was the perfect showcase for our homegrown spring onions, parsley and mint. Whether store bought or homegrown, this combination of greens makes for a flavoursome dish that’s as light and clean as it is delicious xx

Cous Cous Salad with Peas, Mint and Chargrilled Zucchini
Adapted from Food and Wine Magazine 

Ingredients

2 cups couscous
1 cup fresh or frozen peas
3 zucchinis finely diced
3 tablespoons extra-virgin olive oil
3 tablespoons rice wine vinegar
1 teaspoon coconut oil
Salt and freshly ground pepper
juice of 1 lemon
1/2 cup slithered almonds toasted
3 spring onions finely sliced
handful chopped parsley
handful chopped mint

Direction

1. Pour 2 cups boiling water over couscous; cover and let stand for 5 minutes.

2. Boil peas in 1/2 cup water for 1 minute. Drain and reserve 1/4 cup of the water.

3. Heat 1 teaspoon coconut oil on a medium size girdle and grill zucchini for approx 5 minutes or until golden and slightly charred. Season with salt and pepper and allow to cool.

4. In a small bowl, mix the reserved pea cooking water with the lemon juice, rice wine vinegar and  3 tablespoons of olive oil. Fluff the couscous with a fork and pour the dressing on top.

5. Stir in the zucchini, peas, almonds, spring onions, parsley and mint. Season with salt and pepper to serve.