Photo: Alison Gootee
Serves 4
1 1/2 cups boiling water
1 garlic clove, minced
1 jalapeño, seeded and thinly sliced
1/4 cup plus 2 Tbsp. olive oil
1/4 cup rice vinegar
1/4 cup chopped mint
1/2 tsp. salt
1/4 tsp. pepper
4 (6-ounce) yellow squash, halved lengthwise
2 cups watercress
1/4 cup crumbled feta
10 scallions, sliced
Put couscous in a heatproof bowl and add boiling water. Cover and let stand 5 minutes.
In a medium bowl, combine garlic, jalapeño, 1/4 cup olive oil, rice vinegar, mint, salt and pepper. Fluff couscous with a fork and stir in dressing.
Preheat grill to high heat. Drizzle yellow squash, halved lengthwise, with 1 Tbsp. olive oil and season with salt. Grill until charred and tender, 3 minutes per side, and slice into half-moons. Add to couscous along with watercress, crumbled feta and scallions and toss.
Ingredients
1 cup couscous1 1/2 cups boiling water
1 garlic clove, minced
1 jalapeño, seeded and thinly sliced
1/4 cup plus 2 Tbsp. olive oil
1/4 cup rice vinegar
1/4 cup chopped mint
1/2 tsp. salt
1/4 tsp. pepper
4 (6-ounce) yellow squash, halved lengthwise
2 cups watercress
1/4 cup crumbled feta
10 scallions, sliced
Directions
Total time: 20 minutesPut couscous in a heatproof bowl and add boiling water. Cover and let stand 5 minutes.
In a medium bowl, combine garlic, jalapeño, 1/4 cup olive oil, rice vinegar, mint, salt and pepper. Fluff couscous with a fork and stir in dressing.
Preheat grill to high heat. Drizzle yellow squash, halved lengthwise, with 1 Tbsp. olive oil and season with salt. Grill until charred and tender, 3 minutes per side, and slice into half-moons. Add to couscous along with watercress, crumbled feta and scallions and toss.
From the June 2014 issue of O, The Oprah Magazine
