This summer squash couscous salad is the epitome of summer! Tender couscous tossed with basil pesto, melted zucchini, feta cheese, pistachios and fresh herbs is the way to go. It’s an amazing side dish or summer salad!
Going green today!
This summer couscous salad is dreamy! Filled with couscous and pesto, summer squash and zucchini, and loaded with crunchy pistachios, feta cheese and lots of fresh herbs… it’s the side your dinner needs tonight.
It’s no secret that I LOVE couscous salads. It’s definitely my favorite grain (errr, pasta) to make and I will add just about anything. Fruit! Vegetables! Everything!
One of my favorite recipes ever is this brown butter summer squash pasta. I’ve been making a version of that but with couscous, pesto, summer squash and zucchini.
And I’m here to tell you about it!
There are so many options for this dish! It can be a main dish, a side dish, a potluck/BBQ dish – pretty much anything you want it to be.
It’s a great thing to make if you find yourself with leftover couscous or leftover pesto. That’s when I make it the most.
Because there are a few moving parts in this recipe, I like to make it when I have something leftover. I use ingredients from other meals throughout the week to make magic here, and of course it’s delicious.
It doesn’t always have to be that way though! You can easily make some pesto, boil some couscous, cook down some squash and chop some nuts. This combination is wonderful after all.
First up, the pesto. I use my classic pesto recipe. I have this stored in my freezer all year long – that’s how much we love it. Think basil, parmesan, garlic and more.
Next, the couscous. I like pearl couscous the best because it’s so plump! Not only is it cute, but it has a great mouthfeel and texture for grain salads. Once it’s cooked, I stir the pesto directly into it. This gives it a vibrant green color and starts the flavor at a very base level.
The zucchini and summer squash are sliced super thin. Then, they are cooked down for a few minutes until they are melty and almost caramelized. I also throw in some garlic too! That gets mixed directly into the pesto-laden couscous too.
Finally, our major flavor makers. Pistachios (of course!), lots of feta, tons of fresh basil. Toss it all up!
The flavor is SO wonderful. The dish is filled with great texture, it’s extremely satisfying and a gorgeous vibrant green color. Plus, it tastes freaking amazing.
Wins!
Summer Squash & Pesto Couscous Salad
Summer Squash & Pesto Couscous Salad
This summer squash couscous salad is the epitome of summer! Tender couscous tossed with basil pesto, melted zucchini, parmesan, pistachios and fresh herbs is the way to go. It’s an amazing side dish or summer salad!
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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.
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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.
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Stir the pesto into the couscous until it is combined. Add in the cooked squash, parmesan, pistachios and basil. Toss well. Serve!
Good stuffed in a lettuce cup too!
