Summer Vegetable Couscous Salad with Salted Preserved Lemons and Trapani Sea Salt

Make this bright combination of summer corn, zucchini, squash and salted lemons to celebrate the best of summer produce.

Key Ingredient(s)

Trapani Sea Salt
  • Servings: 4-6
  • Preparation Time: 20 minutes
  • Cook Time: 15 minutes for couscous. About 3 weeks preservation time for the salted lemons.

Ingredients

For the Salted Preserved Lemons

  • 1 16-ounce canning jar with lid, sterilized according to manufacturer instructions
  • About 3 medium lemons, cut in half
  • About ¼ cup Trapani Sea Salt

For the Summer Vegetable Couscous

  • 1 cup raw couscous, cooked to package directions
  • 1 tablespoon oil
  • 1 small onion, minced
  • 2 cloves garlic, minced
  • 1 pound diced summer squash or zucchini
  • 1 cup fresh corn (sliced from about 1 ear of corn)
  • ½ teaspoonTrapani Sea Salt , or to taste
  • ¼ cup raisins
  • ¼ cup minced parsley
  • Fresh cracked black pepper
  • Salted preserved lemon, thinly sliced

Directions

For Salted Preserved Lemons

  1. Remove any visible seeds from the lemons.
  2. Sprinkle about 2-3 teaspoons of Trapani Sea Salt over each side of the cut lemon halves and also on the outside of the lemons. Pack the lemon halves into the jar. Depending on the size of the lemons, you might have some left over.
  3. For the last half of the lemon that goes into the jar, squeeze some lemon juice over all the lemons. Cap the jar and store in a cool part of the kitchen for about 2-3 weeks. Every day turn the jar or shake it evenly to distribute the salt.
  4. After a few weeks, when the lemons are soft, thinly slice before serving. Eat and enjoy the peels, which are the best part!

For the Summer Vegetable Couscous

  1. Cook couscous to package directions. Set aside.
  2. Heat large pan on medium-high heat, add oil, and then add onions and garlic and cook until soft. Add zucchini, corn, Trapani sea salt, and black pepper. Cook for about 4 minutes or until veggies are tender. Remove from heat and allow to cool.
  3. In large bowl combine the cooked couscous, vegetables, raisins, parsley. Toss together, then top with sliced preserved lemons.
  4. Season with additional Trapani Sea Salt, to taste.