Charred Zucchini and Herb Feta Couscous Salad with Pine Nuts

Name: Charred Zucchini and Herb Feta Couscous Salad with Pine Nuts
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 1½ cups (250 g) instant couscous; 2 cups (480 ml) vegetable broth or water; 3 whole medium zucchini, cut into ¼-inch (6 mm) thick rounds or half-moons; 5 tablespoons (75 ml) extra-virgin olive oil, divided; kosher salt; freshly ground black pepper; 1 cup (200 g) crumbled feta cheese, preferably sheep's milk; ½ cup (70 g) pine nuts; ½ cup (15 g) fresh mint leaves, roughly chopped or left whole for large leaves; ¼ cup (8 g) fresh dill, finely chopped; 1 whole lemon, zest and juice; ¼ teaspoon (½ g) red pepper flakes (optional)

From the MyKitchenBank Kitchen

A vibrant Mediterranean salad featuring charred zucchini with its caramelized edges, fluffy couscous, creamy feta, and fresh herbs. Toasted pine nuts add crunch and richness. Serve warm or at room temperature as a light main course or hearty side dish.

Prep: 15 min
Cook: 20 min
Wait: 10 min
Total: 45 min
Makes: 4 servings (about 2 cups each)

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Steps

Before you start

Preheat oven to 425°F (220°C)
Slice zucchini into ¼-inch (6 mm) thick rounds or half-moons
Have a 2-cup measuring cup or medium bowl ready for the couscous

1
Toast the pine nuts
- Place pine nuts in a small skillet or dry pan over medium heat.
- Toast for 3–4 minutes, shaking the pan frequently, until fragrant and light golden brown.
- Transfer to a small bowl and set aside.
- Do not let them burn as they will taste bitter.
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Ready when: Pale golden brown and fragrant
Tip: Keep shaking to prevent burning; they brown quickly once they start.
2
Prepare the zucchini
- Toss the sliced zucchini with 3 tablespoons (45 ml) of olive oil, and season generously with salt and black pepper.
- Arrange in a single layer on a large rimmed baking sheet.
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Tip: Don't overcrowd the pan; zucchini should have space between slices for charring, not steaming.
3
Roast the zucchiniOven 425°F / 220°C
- Roast at 425°F (220°C) for 18–20 minutes, stirring and flipping the slices halfway through, until the zucchini is tender with charred and caramelized edges.
- Some pieces will be darker than others—that's desirable.
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Ready when: Tender throughout with dark golden and charred edges
Tip: Stir halfway to ensure even browning on both sides of each slice.
4
Bring broth to a boil
- While zucchini roasts, bring the vegetable broth to a boil in a medium saucepan over medium-high heat.
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Ready when: Broth is at a rolling boil
5
Cook the couscous
- Stir the couscous into the boiling broth, then immediately remove from heat.
- Cover the pan with a lid and let it sit undisturbed for 5 minutes.
- The couscous will absorb the liquid and become fluffy.
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Ready when: Couscous is fluffy and grains are separate, all liquid is absorbed
Tip: Don't stir during the resting period; this keeps the couscous light and fluffy.
6
Fluff and cool the couscous
- Remove the lid and fluff the couscous with a fork, breaking up any clumps.
- Spread it on the baking sheet next to the zucchini (or transfer to a large bowl if that's easier) and let it cool for about 5 minutes.
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Ready when: Couscous is still warm but no longer steaming
7
Combine and dress
- Transfer the cooled couscous to a large bowl.
- Add the charred zucchini, the remaining 2 tablespoons (30 ml) of olive oil, lemon zest, lemon juice, and salt and pepper to taste.
- Toss gently but thoroughly to combine.
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Tip: The warm salad absorbs the dressing better; do this step while still slightly warm.
8
Finish the salad
- Add the feta cheese, fresh mint, fresh dill, and toasted pine nuts.
- Toss gently to distribute evenly.
- Taste and adjust seasoning with salt, pepper, and a pinch of red pepper flakes if desired.
- Serve immediately at room temperature or chilled.
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Tip: Add feta just before serving if you prefer it to retain its shape; fold it in gently.

Good to know

Tips

For deeper char on zucchini, increase oven temperature to 450°F (230°C) and watch closely after 15 minutes to prevent burning.
Fresh herbs are essential here—don't substitute dried. The brightness they bring is what makes this salad sing.
If serving cold, dress the salad about 1 hour before serving and let it rest in the refrigerator so flavors meld. Bring to room temperature for 10 minutes before serving for best taste.
To save time, buy pre-crumbled feta and pre-toasted pine nuts from the grocery store.

Make ahead

The couscous, zucchini, and toasted pine nuts can be prepared separately up to 1 day ahead and stored in the refrigerator. Combine and finish with fresh herbs and feta no more than a few hours before serving for best flavor and freshness of the herbs.

Storage & reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. The salad is best served at room temperature or chilled. The feta will soften slightly as it sits. Reheat gently in a microwave if desired, though it's equally delicious cold. Freeze is not recommended due to the soft cheese and fresh herbs.

Substitutions

fresh dill → fresh parsley, basil, or cilantro. Use about the same amount. Parsley and basil are most traditional Mediterranean choices; cilantro adds a different but pleasant twist.
pine nuts → toasted sliced almonds, walnuts, or sunflower seeds. Use the same weight. Almonds and sunflower seeds provide a similar crunch; walnuts add earthiness.
crumbled feta cheese, preferably sheep's milk → goat cheese, ricotta salata, or labneh. Use the same amount. Goat cheese is tangier; ricotta salata is saltier and firmer; labneh is creamier.
vegetable broth or water → water or chicken broth. Water works fine; chicken broth adds subtle richness. Avoid beef broth as it overpowers the delicate vegetables.