ISRAELI COUSCOUS SALAD WITH ZUCCHINI,
HERBS AND PRESERVED LEMON

A tiny ball-shaped pasta, Israeli couscous is also known as pearl couscous and in Israel, goes by the name of “ptitim.” When cooking it as a dish by itself, we like to toast the couscous in a pan to impart a nutty flavor, but here we treat it more like a pasta. Adding turmeric to the cooking water imparts a fun and vibrant golden color that works great with all of the green components in the salad. In the summer, when zucchini is in its prime, it's nice to enjoy it uncooked, as we do here, although you could roast the zucchini instead.

Serves 6-8

1 tablespoon ground turmeric

Salt

1 pound Israeli couscous

2 medium zucchini, thinly sliced crosswise on a mandoline or with a knife

1 bunch scallions, dark and light green part finely chopped (save the white part for another use)

1 large bunch fresh flat-leaf parsley, finely chopped

1 handful fresh mint leaves, small leaves left whole, larger leaves torn into 2 or 3 pieces

½ cup New York Shuk Preserved Lemon BBQ Sauce

¼ cup extra-virgin olive oil

Cook the couscous as you would pasta: Bring a pot of water to a boil over high heat. Add the turmeric and salt the water, then add the couscous and cook according to the packaging instructions. Drain the couscous. If not making the salad right away, drizzle the couscous with 1 tablespoon olive oil so it won’t clump together.

In a large bowl, combine the couscous, zucchini, scallions, parsley, mint, Preserved Lemon BBQ Sauce and olive oil. Using your hands, mix well. Taste and adjust the seasoning with salt.