Couscous Salad with Apricots, Zucchini and Feta

A light, fresh couscous salad with juicy apricots, crisp zucchini and savory feta. It keeps well when prepared ahead and needs almost no heat.

By yumbelo · 4 servings · 35 minutes

Ingredients

• 250 g couscous
• 300 ml water
• 300 g ripe apricots
• 1 pc zucchini
• 1 pc cucumber
• 1 pc red bell pepper
• 150 g feta
• 30 g flaked almonds
• 1 bunch mint
• 1 bunch parsley
• 1 pc lemon, juice and zest
• 3 tbsp olive oil
• 1 tsp honey
• salt
• pepper

Method

1. Bring the water to a boil in a pot, stir in the couscous, remove the pot from the heat, cover and let it swell for 5 minutes. Then fluff it with a fork and let it cool.
2. Toast the flaked almonds in a dry pan over medium heat for 2 to 3 minutes until golden brown, keeping a close eye on them, and transfer to a plate.
3. Wash the zucchini, cut into small cubes and fry in a pan with 1 tbsp olive oil over medium to high heat for 4 to 5 minutes, until they just take on some color. Season with salt and pepper and let cool.
4. Halve the apricots, remove the pits and cut into wedges or cubes. Wash the cucumber and bell pepper, remove the seeds and also dice them.
5. Wash the mint and parsley, shake dry and finely chop.
6. For the dressing, whisk the lemon zest and 2 tbsp lemon juice with 2 tbsp olive oil, honey, salt and pepper in a large bowl.
7. Add the couscous, zucchini, apricots, cucumber, bell pepper and herbs to the dressing and gently toss. Season with salt and pepper to taste.
8. Crumble the feta coarsely and sprinkle over the salad with the almonds. Serve immediately or chill until serving.