Summer Squash & Pesto Couscous Salad
This summer squash couscous salad is the epitome of summer! Tender couscous tossed with basil pesto, melted zucchini, feta, pistachios and fresh herbs is the way to go. It's an amazing side dish or summer salad!
Ingredients
- 3 cups cooked couscous, (1.5 cups dry)
- 2 tablespoons unsalted butter
- 2 zucchini squash, thinly sliced
- 1 summer squash, thinly sliced
- kosher salt and pepper
- 4 garlic cloves, minced
- ⅔ cup basil pesto
- ⅓ cup chopped roasted pistachios
- ⅓ cup crumbled feta cheese
- ¼ cup chopped fresh basil
Instructions
- Cook the couscous according to package directions. You can prep this ahead of time and store it in the fridge. If you cook ahead, I like to toss with a drop of olive oil as it cools so it doesn’t stick together.
- Heat the butter in a large skillet over medium heat. Add the zucchini, squash and a big pinch of salt and pepper. Stir and cook for 5 to 6 minutes, tossing often. Reduce the heat to low and cook for another 10 to 15 minutes, until the squash starts to cook down. Stir in the garlic. Taste and add more salt and pepper if needed.
- Stir the pesto into the couscous until it is combined. Add in the cooked squash, parmesan, pistachios and basil. Toss well. Serve!
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