Green Harvest Couscous

By chefjaci

Ingredients

• One 10-ounce box couscous
• 1/4 cup extra-virgin olive oil
• Grated peel and juice of 1 lemon
• 2 zucchini, quartered lengthwise and chopped
• Salt and pepper
• One 5-ounce package baby arugula, chopped
• 1/2 English cucumber, quartered lengthwise and chopped
• 2 scallions, thinly sliced
• 1 cup pecans (about 4 ounces), toasted and chopped
• 8 ounces goat cheese crumbles

Preparation

Step 1

1.In a medium saucepan, bring 2 cups water to a boil. Remove from the heat and stir in the couscous and 2 tablespoons olive oil. Cover and let stand for 5 minutes. Sprinkle with the lemon peel and lemon juice, then fluff with a fork.

2.Meanwhile, in a large skillet, heat the remaining 2 tablespoons olive oil over medium heat. Add the zucchini and cook until golden, about 5 minutes; season with salt and pepper.

3.In a large bowl, combine the couscous, zucchini, arugula, cucumber, scallions, pecans and half of the cheese; season with salt and pepper. Top with the remaining cheese.