Citrusy Pecan Garbanzo Couscous: A Salad For Cold Weather
If you have about 45 minutes to spend in the kitchen, Citrusy Pecan Garbanzo Couscous: A Salad
Couscous Salad with Zucchini Lemon and Ricotta Salata
Ingredients
- 4 cups loosely-packed, cooked couscous
- 1 1/2 cups minced zucchini
- 1 tablespoon minced shallot
- 2 tablespoons chopped basil
- grated zest of one lemon
- 1 1/2 tablespoons lemon juice
- 1/4 cup olive oil
- salt
- freshly ground black pepper
- 1/2 cup crumbled ricotta salata
Instructions
Couscous Salad with Zucchini, Lemon and Ricotta Salata serves 4 original recipe by Food52.
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