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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.
medium garlic cloves, thinly sliced
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.
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