There has been a bit of a quiet countdown happening over here. On an almost daily basis, I’ve been reminding myself to make the most of these days, the end of summer, the end of my twenties. Stop. Take a few deep breaths. Be grateful. They’re going fast, these days.
Maybe you and I are alike in our efforts to savor these last weeks of summer. If so, I have something for you.
First, get yourself some summer squash, pick a few lemons from the neighbors tree (or the market), start up the grill and pour yourself a glass of wine, grab a beer, make your favorite cocktail – you get the picture. After a quick marinate in lemon, olive oil and minced garlic, grill up that gorgeous summer bounty and then throw it into a salad of Israeli couscous (not to be confused with traditional small grain couscous), feta and dill. Season with more lemon juice and zest, flaky salt and ground black pepper.
This little salad was born on a hot August evening in the mountains. I liked it so much that I had to make it again just a few weeks later. It’s bright. It’s savory. It’s summery. It’s one of my new favorites. It will be the perfect side dish for the end of summer shindig you’ll be attending this Labor Day weekend. It also makes a great mid-afternoon snack. Hold on to summer, grill everything in sight, dine outdoors, leave the windows open, pretend like it’s just beginning.
israeli couscous with grilled summer squash
2 cups dry Israeli couscous
8-10 small zucchini
6 tablespoons olive oil, divided
2 lemons, zest and juice
2 cloves garlic, minced
1/4 cup dill, roughly chopped
4 ounces feta, crumbled
fresh ground pepper
Prepare your grill outdoors. Alternately, you can use a stove-top grill pan or roast zucchini in the oven for about 8 minutes at 425F.
Slice the zucchini in half lengthwise from stem to base. Place in a shallow casserole dish or baking pan. Sprinkle the zest of one lemon and minced garlic over the zucchini. Drizzle 3 tablespoons of olive oil and the juice of one lemon over the sliced zucchini. Season with salt and pepper. Toss until all zucchini is well coated. Set aside.
Meanwhile, bring a large pot of water to a boil. Season generously with salt. Add the Israeli couscous and cook for 8 minutes, or until al dente. Drain the couscous and then spread on a baking sheet in a even layer to cool.
After the zucchini have been marinating for 15-20 minutes, place them on the grill cut-side down. Leave them on the grill until they have nice charred markings and are tender but not limp, about 7-10 minutes. Remove from grill and set aside to cool. When the zucchini is cool enough to handle, slice into 1-inch pieces.
Transfer the cooled couscous to a large mixing bowl. Toss with the remaining 3 tablespoons of olive oil, juice of half a lemon, remaining zest, salt and pepper. Add the feta, dill and sliced zucchini. Toss until all ingredients are well incorporated. Add more lemon juice or salt to taste. Serve chilled or at room temperature.