Zucchini and Couscous Salad

ouscous, the grain so good they named it twice.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to broil on high. Line a cookie sheet with foil. Place the oven rack just above the center point of the oven, as you don’t want the cookie sheet too close to the broiler, which could char the pepper before it is actually roasted through.

Step 2

Lay the pepper on its side on the prepared cookie sheet and place under the broiler. Use your tongs to turn the pepper every 5 minutes or so until it is roasted and charred, about 15 minutes. Remove the roasted pepper from the oven, place it in a paper bag, and fold the top to close it. Allow the pepper to steam for about 15 minutes.

Step 3

Remove the pepper from the bag and use a small knife to scrape away the skin. Now that it has steamed, the skin should come away very easily. Slice the pepper open, remove the stem and the remaining seeds, and cut into thin slices. Transfer to a large serving bowl.

Step 4

Make the couscous following the package instructions. The ½ cup uncooked couscous should produce about 2 cups cooked. Allow to cool.

Step 5

In a small saucepan over medium heat, toast the pine nuts until golden brown, about 5 minutes. Make sure to shake the pan frequently to turn and evenly toast them. Transfer the nuts to a small plate or bowl to cool.

Step 6

Using a sharp knife or a food processor, thinly slice the zucchini into disks.

Step 7

Add the couscous, pine nuts, sliced zucchini, sun-dried tomatoes, basil, and mint to the serving bowl with the peppers. Using a large spoon, toss to combine.

Step 8

In a small bowl, whisk together the lemon juice, olive oil, mustard, Herbes de Provence, salt, and pepper. Dress the salad and toss to combine.

Step 9

The dressing can be made a day ahead. Once dressed, the salad can be stored, covered, in the refrigerator for up to 3 days.