This zucchini and corn pasta salad recipe is summer at it’s finest. Zucchini, sweet corn, juicy tomatoes, basil, and pearl couscous are tossed in a simple lemon dressing for a refreshing, wholesome summer side dish. (This could easily be eaten as a vegetarian main, too!)
Prep Time:10 minutes
Cook Time:15 minutes
Total Time:25 minutes
Yield:Serves 8 as a side 1x
1 cup Israeli couscous
2 cups water
3 Tablespoons olive oil, divided
2 cups zucchini – I spiralized my zucchini, but chopped or diced works too
1 cup sweet corn
1 cup cherry tomatoes, halved
1/4 cup feta, or vegan substitute
1 small jalapeño, minced (optional)
1/4 cup basil, chopped finely
3 Tablespoons lemon juice
1/2 teaspoon sea salt (or more to taste)
1 teaspoon black pepper
In a medium pot, bring 1 Tablespoon of olive oil to medium heat, then add couscous. Stir to coat the couscous and cook for 3-5 minutes until the couscous begins to smell slightly fragrant. Keep an eye on it to prevent burning! Add water and bring to a boil. Once boiling, decrease to a simmer and cover. Cook 10-12 minutes, stirring occasionally, until the water has all been absorbed. Set aside and allow to cool for 5-10 minutes.
While the couscous is cooking, you can mix up the dressing! In a mason jar (or bowl), add 2 Tablespoons of olive oil, lemon juice, salt, and pepper and mix until well-combined.
In a large bowl, combine zucchini, corn, tomatoes, feta, jalapeño, and basil. Toss to combine. Add cooked couscous and toss again.
Serve and enjoy!
Keywords: couscous, side dish, zucchini, summer, tomatoes, healthy, vegetarian, pasta salad,