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Zucchini Couscous Salad

Prep Time10 mins
Cook Time15 mins
Course: Main Course, Salad
Cuisine: Mediterranean
Servings: 6
Calories: 386kcal


  • Medium saucepan
  • Medium frying pan
  • Cup measure
  • Knife to chop vegetables
  • Large bowl to mix everything together


  • 2 cups couscous
  • 2 cups water can use unsalted/ low sodium chicken broth as well
  • 5 tbsp olive oil more to taste
  • 1 ½ lemons juiced, to taste
  • 2 tsp honey mustard to taste
  • 1 medium zucchini diced
  • 1 cup cherry tomatoes cut in half lengthwise
  • 1 cup chickpeas cooked, or one can drained
  • 2 tbsp fresh sweet marjoram to taste
  • flaky sea salt and pepper to taste


  • Bring the water to a rolling boil.
  • Pour the couscous in the boiling water and give it a stir.
  • Cover the saucepan, turn off the flame and remove from the heat.
  • Let the couscous sit undisturbed for 5 minutes. When the 5 minutes is up, remove the cover and fluff gently with a fork.
  • Pour about a tablespoon of oil in the frying pan and add the diced zucchini. Sauté until the pieces are tender - about 5 minutes. Season with salt and pepper.
  • Turn the couscous into a large bowl.
  • Add one cup of cooked chickpeas OR one drained and rinsed can of chickpeas, the sliced tomatoes and the cooked zucchini to the bowl.
  • In a smaller bowl, mix the olive oil, lemon juice and honey mustard until well combined and drizzle over the ingredients in the bowl.
  • Mince half of the marjoram leaves and leave the rest whole and add all to the bowl.
  • Gently toss everything together until the dressing is well distributed throughout. Taste and add more lemon, oil (if the mixture seems "dry"), salt and pepper to your liking.
  • Plate up and enjoy!