Couscous makes an almost-instant pasta salad because it doesn’t actually have to cook; it’s merely steeped in boiling water to soften.
1-1/3 cups couscous
3/4 teaspoon salt
1 tablespoon plus 1 teaspoon olive oil
1 medium zucchini, cut into 1/4-inch dice
1 teaspoon grated lemon zest
1/4 cup fresh lemon juice
4 scallions, thinly sliced
1/4 cup chopped fresh dill
1 tablespoon hulled pumpkin seeds (pepitas)
1 Prepare the couscous according to package directions, using 1/2 teaspoon of the salt. Add 1 tablespoon of the oil and fluff with a fork. Transfer to a large bowl.
2 Meanwhile, in a medium nonstick skillet, heat the remaining 1 teaspoon oil over medium heat. Add the zucchini and cook, stirring frequently, until tender but not mushy, about 3 minutes. Transfer to the bowl with the couscous.
3 Add the remaining 1/4 teaspoon salt, the lemon zest, lemon juice, scallions, dill, and pumpkin seeds to the bowl. Toss to combine. Makes 4 servings
Makes 4 servings.
Per serving: 223 calories, 4g total fat (0.6g saturated), 0mg cholesterol, 3g dietary fiber, 40g carbohydrate, 7g protein, 298mg sodium.