Zucchini and Corn Pasta Salad

Ingredients

• 1 cup Israeli couscous
• 2 cups water
• 3 Tablespoons olive oil, divided
• 2 cups zucchini – I spiralized my zucchini, but chopped or diced works too
• 1 cup sweet corn
• 1 cup cherry tomatoes, halved
• 1/4 cup feta, or vegan substitute
• 1 small jalapeño, minced (optional)
• 1/4 cup basil, chopped finely
• 3 Tablespoons lemon juice
• 1/2 teaspoon sea salt (or more to taste)
• 1 teaspoon black pepper

Instructions

1. 1

   In a medium pot, bring 1 Tablespoon of olive oil to medium heat, then add couscous. Stir to coat the couscous and cook for 3-5 minutes until the couscous begins to smell slightly fragrant. Keep an eye on it to prevent burning! Add water and bring to a boil. Once boiling, decrease to a simmer and cover. Cook 10-12 minutes, stirring occasionally, until the water has all been absorbed. Set aside and allow to cool for 5-10 minutes.

2. 2

   While the couscous is cooking, you can mix up the dressing! In a mason jar (or bowl), add 2 Tablespoons of olive oil, lemon juice, salt, and pepper and mix until well-combined.

3. 3

   In a large bowl, combine zucchini, corn, tomatoes, feta, jalapeño, and basil. Toss to combine. Add cooked couscous and toss again.

4. 4

   Serve and enjoy!