Pearl couscous is a delicious pasta alternative. It is larger than traditional couscous so it holds up well both at room temperature and as a cold salad addition. This recipe works well with any seasonal vegetable and is just as tasty the next day for a great lunch.
1 tsp. kosher salt
2 tsp. red wine vinegar
1 tsp. black pepper
3 tbsp. olive oil
1½ c. pearl couscous (follow the cooking instructions on the package)
Cooked corn kernels from 2 ears of corn
1 chopped and roasted zucchini (see note on roasting)
1-2 tbsp. fresh basil, finely chopped
Whisk together the salt, red wine vinegar, black pepper and olive oil, set aside.
Combine the cooked couscous with the corn, roasted zucchini and basil, stir to combine. Drizzle the dressing over top and sir.
Serve warm or at room temperature.
Chop the zucchini into chunks and toss with ½ tbsp. of kosher salt and 1tbsp. of olive oil. Roast in an oven set to 425°F for 12-16 minutes until slightly golden brown. Great as a side or as a pasta addition