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Pearl Couscous and Zucchini Salad with Tomato Vinaigrette
This hearty salad was inspired by a recipe in the book “Shaya” by New Orleans chef Alon Shaya. Tomato paste browned with garlic in olive oil forms a rich base for the dressing. Thinly sliced fresh zucchini adds subtle crunch while tomatoes offer succulence, and salty, tangy feta ties everything together. Serve as a light vegetarian main course or as a side to grilled or roasted meats.
4
Servings
Tip
Don't use double-concentrated tomato paste, which often is sold in a tube. Its potent flavor will overwhelm the salad. Instead, use regular tomato paste; you'll need only a half of a 6-ounce can.
35 minutes
Ingredients
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¼
cup extra-virgin olive oil
-
4
medium garlic cloves, thinly sliced
Directions
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01In an 8-inch skillet over medium, heat the oil and garlic until just sizzling. Add the tomato paste and cook, stirring with a silicone spatula, until slightly darkened, 5 to 7 minutes. Scrape the mixture into a large bowl. Whisk in the lemon zest and juice, ¾ teaspoon salt and 1 teaspoon pepper. Set aside.
Reviews
July 1, 2025
Great for sharing!
I've made this several times since the temperature has risen here in Kentucky. It's become my go to for summer get togethers and cook outs.
October 5, 2022
simple, easy side dish
This is a great simple side dish. Just a little different. I make a double batch and eat it through the week.
May 8, 2024
not bad, but...
very lemony. if I make it again, I'd cut back on the lemon by half. I also swapped out the mint for fresh basil (sorry, I'm Italian!). When eating I couldn't figure out if it would be better warm/hot or not. Good but not overly impressive. What do you want for healthy food?
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