All the flavors of the season figs and zucchini have been calling my name and came together perfectly in this dish. I love the textures and explosion of flavors in this dish. Usually I have a whole story but I am drawing a blank, it was one ingredient playing off of another. I originally was going to make this with quinoa or rice but I had some couscous I bought for something, I don’t remember what, and decided to use it. You can cook the zucchini if desired, I had planned on cooking it but my oldest daughter was nibbling on the outsides I had cut off and wanted it raw so I went with it.
Couscous Zucchini Salad with Figs
Makes 4 servings
1c Middle Eastern Couscous, or large couscous
3 medium zucchini*
1/2c walnut halves
4 ripe figs
1 TBSP extra virgin olive oil
1/2c crumbled feta
pinch of thyme
sea salt and pepper
*As shown I made it with raw zucchini strips, if desired you could also use a spiral cutter or dice or cook zucchini.
Preheat oven to 350. Toast walnuts on a baking sheet for 10 minutes, set aside to cool. Bring 11/4 cups of water to a boil. In the meantime slice zucchini, length-wise, into thin strips. Place zucchini in a large bowl and season with salt and pepper. When water is boiling add olive oil and couscous, reduce heat and simmer 8-10 minutes. Prep figs by slicing or cutting into quarters. When couscous is done cooking stir in a pinch of thyme. Remove any moisture from zucchini if there is any sitting in the bottom of the bowl and toss with couscous or you can plate zucchini and top with couscous. Top with figs, walnuts, and feta. Enjoy!