Recipe Background
Curiously Good Salad combines textures of couscous with roasted veggies and mozzarella, perfect for celebrating new beginnings.
On the day I passed my driving test, a celebration was in order. My dad tossed me the keys to his old sedan, and we drove to the farmer's market. A new world of freedom and vegetables awaited. Wandering between stalls, I grabbed a mix of vibrant cherry tomatoes and crisp zucchini, envisioning a dish that felt both fresh and substantial. The vision was clear: something that could match the thrill of my newfound independence.
Back home, the aroma of Israeli couscous toasting in olive oil filled the kitchen. Couscous was a recent discovery—a charmingly chewy alternative to rice—that I've since kept as a pantry staple. While it simmered, I tossed those market veggies onto a baking sheet, letting the heat transform them into sweet, caramelized bursts of flavor. That day, I learned the beauty of letting simple ingredients speak for themselves.
With balsamic vinegar and fresh lemon juice whisked together, I drizzled this tangy elixir over the couscous and roasted veggies. A medley of mozzarella, chives, basil, and thyme turned the salad into something enchanting. I realized that each bite was a reminder of my journey—punctuated by pops of flavor and a touch of balsamic glaze. My newfound freedom wasn't just about driving; it was the start of countless culinary adventures.
Ingredients
- 1 1/3 cups Israeli couscous
- 5 tablespoons olive oil divided
- 1 3/4 cups boiling water
- 1 medium zucchini sliced into medallions
- 15 cherry tomatoes
- salt to taste
- ground black pepper to taste
- 1 lemon juiced
- 1 tablespoon balsamic vinegar
- 4 ounces baby mozzarella balls halved
- 2 tablespoons chives diced
- 2 tablespoons fresh basil chopped
- 2 tablespoons fresh thyme chopped
- 1 tablespoon balsamic glaze
Directions
- Preheat the oven to 400 degrees F.
- In a 2-quart saucepan over medium heat, add the couscous and 1 tablespoon of the olive and cook, stirring frequently, until toasted, about 5 minutes.
- Add the boiling water to the couscous and bring to a boil.
- Reduce the heat, cover the saucepan, and simmer the couscous until the water has evaporated, about 12 minutes.
- While the couscous is cooking, add the zucchini, the tomatoes, 1 tablespoon of the olive oil, the salt, and the pepper into a bowl and toss to coat.
- Pour the veggie mixture onto a jellyroll pan and bake until the tomatoes burst and the zucchini is lightly browned, about 15-20 minutes.
- In a small bowl, combine the remaining olive oil, the lemon juice, and the balsamic vinegar.
- Season the balsamic mixture with the salt and the pepper and whisk to combine.
- In a large bowl, combine the couscous, the veggie mixture, the mozzarella, and the balsamic mixture in a large bowl.
- Garnish the salad with the chives, the basil, and the thyme, then drizzle with the balsamic glaze.
- Serve.
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