Tuesday, June 24, 2008

Mediterranean Couscous with Zucchini, Chickpeas & Feta

This is the perfect recipe to kick off the new season — it uses three ingredients from this week’s box: zucchini/summer squash, scallions and parsley. If only we had gotten some of the famous Angelic Organics garlic, this would have been a home run, bases loaded! But a triple play recipe isn’t bad either. The couscous and squash soak up a lot of flavor, so don’t be shy with the seasonings – lots of garlic, lemon, salt and pepper. I really like the extra kick of color that the beautiful purple scallions add.

This salad can be served cold or at room temperature. It’s a great dish to bring to potlucks or picnics and also makes a healthy, satisfying packed lunch.

Click here to download and print a pdf of this recipe:

Mediterranean Couscous with Zucchini, Chickpeas & Feta

Zucchini on Foodista


yoel said...

Yum! I've been stalking this blog and I'm glad you're starting to get your CSA shares!

Kudos for using up three veggies. This looks like it'd be great with quinoa too. Thanks!

Kris said...

I found this on tastespotting earlier tonight, looking for a way to use up some of my end of summer squash and zucchini in an easily pre-made-lunch-able way, and I have to say, it's *fantastic* - the light flavors are just right together and even though I just made it at 1am for tomorrow's lunch, I actually took it back out of the fridge to sneak one last bite before going to bed. I'm not usually one to comment on blog posts or anything, but I really had to say - bravo on this one! I'll be reading the blog from now on!

Unknown said...

Looks like the perfect way to enjoy summer veggies. Thanks for sharing. If you don't mind I'd love to direct Foodista readers to your blog. Just add your choice of widget to this post and you're all set!