This summer squash couscous salad is pure summer on a plate. Tender pearl couscous tossed with bright basil pesto, softened zucchini and summer squash, salty feta, crunchy pistachios and plenty of fresh herbs makes a vibrant side or a satisfying light main.
Green, fresh, and perfect for warm evenings.
This couscous salad blends fluffy, slightly chewy pearl couscous with herb-forward pesto and gently caramelized summer squash. The combination of textures — soft couscous, melt-in-your-mouth squash, crumbly feta and crunchy pistachios — creates a balanced and flavorful dish that’s easy to customize.
I love couscous salads because they’re so versatile. Use leftover grains, toss in seasonal produce and finish with bold accents like pesto and cheese. This version is inspired by summer squash pasta recipes but swapped for pearl couscous and boosted with basil pesto for an instant hit of freshness.
Why this works
This salad can serve many roles: a side dish at a barbecue, a potluck contribution, a light lunch or a main for a warm evening. It’s great made from leftovers — cooked couscous or pesto from the fridge come together quickly — but it’s just as easy to prepare from scratch.
Make the pesto ahead or use a good store-bought version. I prefer pearl (Israeli) couscous for this salad because the larger pearls have a satisfying bite and hold the pesto beautifully, giving the entire dish an appealing texture and vivid green color.
Thinly slice zucchini and summer squash, then cook them slowly in butter until soft and lightly caramelized, finishing with garlic for aroma. Toss the squash into the pesto-coated couscous, then fold in chopped pistachios, crumbled feta and plenty of fresh basil for brightness.
The result is a colorful, flavorful salad with contrast in both taste and texture: herbaceous pesto, savory cheese, buttery squash and a satisfying crunch from the pistachios. It looks great on the table and keeps well for a day or two in the fridge.
The flavor profile is bright and comforting — classic summer ingredients balanced into an easy, crowd-pleasing dish.
Summer Squash & Pesto Couscous Salad
Summer Squash & Pesto Couscous Salad
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Ingredients
- 3 cups cooked couscous, (1.5 cups dry)
- 2 tablespoons unsalted butter
- 2 zucchini, thinly sliced
- 1 summer squash, thinly sliced
- kosher salt and pepper
- 4 garlic cloves, minced
- ⅔ cup basil pesto
- ⅓ cup chopped roasted pistachios
- ⅓ cup crumbled feta cheese
- ¼ cup chopped fresh basil
Instructions
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Cook couscous according to package instructions. If preparing ahead, spread it out to cool and toss with a little olive oil to prevent sticking.
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In a large skillet over medium heat, melt butter. Add the sliced zucchini and summer squash, season with a generous pinch of salt and pepper, and cook 5–6 minutes, tossing often. Reduce heat to low and continue cooking 10–15 minutes until the squash softens and begins to caramelize. Stir in the minced garlic and adjust seasoning if needed.
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Mix the pesto into the cooked couscous until evenly coated. Fold in the cooked squash, chopped pistachios, crumbled feta and fresh basil. Toss gently and serve warm or at room temperature.
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This salad is also delicious spooned into crisp lettuce cups for an easy appetizer or light lunch.