This grilled zucchini couscous and tomato salad is a perfect late summer dish for a BBQ or light lunch. Easy to make, lots of flavour and suits a range of dietary requirements as well. You can even prepare some of the elements ahead of time, making it easier to pull together when it’s time to eat!
I tweaked a Hetty McKinnon recipe
Ingredients List
For The Tomato Confit
- 2 shallots
- 3 cloves garlic
- 300g cherry tomatoes
- 3 sprigs of thyme
- 3/4 cup olive oil
- 2tsp sea salt flakes
For the Salad
- 1½ cups Israeli couscous
- 3 cups vegetable stock
- Olive oil
- 3 medium zucchini
- 1tbs zaatar
- 1tbs red wine vinegar
- Mint leaves
Steps
For The Tomato Confit
- Preheat the oven to 200C
- Peel and halve the shallots and crush the garlic
- Place in a small dish with the tomatoes (you want everything to sit snuggly) and add the thyme
- Pour over the oil and salt, then toss to coat
- Roast for 30-35 minutes until soft but still holding some shape
For the Salad
- Combine the couscous and stock in a saucepan and bring to the boil, then simmer for 10 minutes, or until al dente
- Drain, rinse under cold water, then drain again. Drizzle over some oil and place in a serving dish
- Slice the zucchini into 1-2cm pieces then drizzle with oil and season well with salt
- Heat a griddle pan (or BBQ) then cook the zucchini until charring, flipping to do both sides. Remove from the heat and place in a colander to allow any liquid to drain
- When all the zucchini is cooked toss with the zaatar and red wine vinegar and season as required
- Place the zucchini on top of the couscous, spoon over the confit tomatoes and sprinkle with mint
I know that looks like quite a few steps to get to this grilled zucchini couscous and tomato salad but I promise it’s simple! Plus, most of the time is while you’re cooking the tomatoes, and you can cook the rest of the ingredients while the tomatoes are doing their thing!
If you want to serve this as part of a BBQ spread then you can definitely make the couscous ahead of time, then you don’t need anything cooking on the stove. It’s such a great way to use the abundant zucchini and tomatoes that are around at this time of year – summer produce at its finest!
I recommend you give this grilled zucchini couscous and tomato salad a try before summer is over!
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I Spy Plum Pie is Liz, an early 30s kiwi-born, Melbourne raised girl who is passionate about the environment and sustainability, food, exploring and learning new things. Join me on my journey to a happy, sustainable life!