Summer Squash & Pesto Couscous Salad

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As the sun blazes and the days grow longer, it’s time to embrace the abundance of summer produce. This Summer Squash & Pesto Couscous Salad is a perfect example of how to capitalize on the season’s bounty, combining the vibrant freshness of summer squash with the aromatic punch of pesto. It’s a light, refreshing, and satisfying salad that’s perfect for a hot day.

The Star of the Show: Summer Squash

Summer squash comes in a variety of shapes and sizes, from the classic yellow crookneck to the delicate zucchini blossoms. For this salad, choose your favorites! The sweetness of the squash complements the savory pesto beautifully, and the tender texture holds up well in the salad.

Pesto: The Flavor Booster

Pesto, a vibrant blend of basil, garlic, pine nuts, olive oil, and parmesan cheese, adds a rich depth of flavor to this salad. You can use store-bought pesto or make your own for a truly personalized touch. For a lighter version, try using a lighter olive oil or a blend of pesto and olive oil.

Couscous: The Versatile Base

Couscous, a type of pasta made from semolina flour, acts as the base for this salad. It’s quick and easy to cook, and its fluffy texture provides a pleasant contrast to the soft summer squash. For a nut-free alternative, substitute quinoa or brown rice.

Beyond the Basics: Add-Ins Galore

This salad is a blank canvas for your creativity! Feel free to add your favorite toppings and vegetables. Chopped cherry tomatoes, red onions, bell peppers, and even corn add pops of color and flavor. For extra protein, crumble some feta cheese or toasted pine nuts.

Beyond the Salad: Serving Ideas

This Summer Squash & Pesto Couscous Salad is a delicious and versatile dish. It’s perfect for:

 Lunch: Pack it in a mason jar for a refreshing and healthy meal on the go.

 Dinner: Serve it as a light and flavorful main course, paired with grilled chicken or fish.

 Side Dish: It makes a delightful accompaniment to grilled meats, fish, or even falafel.

Recipe:

Ingredients:

 1 pound summer squash, diced

 1 cup couscous

 1/2 cup pesto

 1/4 cup chopped red onion

 1/4 cup chopped fresh basil

 1/4 cup grated Parmesan cheese

 Salt and pepper to taste

 Olive oil for drizzling

Instructions:

1. Cook couscous according to package directions.

2. While couscous is cooking, heat olive oil in a large skillet over medium heat.

3. Add diced summer squash and sauté until tender, about 5 minutes.

4. Combine couscous, sautéed summer squash, pesto, red onion, basil, and Parmesan cheese in a large bowl.

5. Season with salt and pepper to taste.

6. Drizzle with additional olive oil, if desired.

7. Serve immediately or chill for later.

Enjoy the flavors of summer with this refreshing and flavorful Summer Squash & Pesto Couscous Salad!

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