Community Recipe: Squash & Couscous Salad


This Community Recipe was uploaded by the user cthulialouise.

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A bright summer salad made with raw squash. Add some feta cheese if not vegan, or some pine nuts for some crunch. The flavor gets better the longer it sits, so it's a great make-ahead recipe for a picnic or backyard BBQ!


  • ⅓ cup basil, finely chopped
  • 1 medium yellow squash, very thinly sliced
  • 15 oz tinned chickpeas, drained and rinsed
  • 1⅓ cup Israeli couscous
  • handful of kalamata olives, chopped
  • 1⅔ cup water
  • 1 shallot, minced
  • juice of 1/2 a large lemon
  • salt & pepper
  • 1 pt cherry or grape tomatoes, chopped
  • 1 Clive of garlic, minced
  • ⅓ cup olive oil
  • 1 large zucchini, very thinly sliced

Step 1


Bring water to boil, stir in couscous, cover and simmer for about 12 minutes or until couscous is tender and all water is absorbed.

Step 2


While couscous cooks, chop tomatoes, olives, and basil. Thinly slice zucchini and yellow squash with a mandolin or vegetable peeler. Add all the vegetables, basil, and chickpeas to cooked and slightly cooled couscous and get on with the dressing.

Step 3


Whisk together olive oil, lemon juice, minced shallot, garlic, and a pinch of salt and pepper. Pour over salad and test for seasoning. At this point, serve and enjoy, or let it sit for 30 minutes in the fridge to enhance flavor!

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