Warm whole wheat couscous salad with golden zucchini, roasted cherry tomatoes, green olives, crunchy almonds, and lemon ricotta

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the cherry tomatoes on a baking tray, toss them with 15 ml (1 tbsp) olive oil, sweet paprika, a pinch of salt, and black pepper, then roast for 18 minutes until tender and lightly wrinkled.

2. 2

   Meanwhile, place the whole wheat couscous in a large bowl with 3 g (1/2 tsp) salt, pour in the hot water, cover, and let stand for 10 minutes. Then fluff with a fork and add 5 ml (1 tsp) olive oil to keep it loose.

3. 3

   Toast the sliced almonds in a dry skillet over medium heat for 2 to 3 minutes, stirring often, until golden. Remove immediately so they do not burn.

4. 4

   In a small bowl, mix the ricotta with the lemon zest, 15 ml (1 tbsp) lemon juice, 1 grated garlic clove, fresh mint, a pinch of salt, some black pepper, and 15 ml (1 tbsp) olive oil. Stir until smooth and creamy.

5. 5

   Heat a large skillet over medium-high heat. Add 15 ml (1 tbsp) olive oil and cook the zucchini with the chopped garlic clove, ground cumin, a pinch of salt, and black pepper for 6 to 8 minutes, until deeply golden outside but still tender.

6. 6

   Make the dressing by combining the red wine vinegar, 15 ml (1 tbsp) olive oil, honey, the remaining lemon juice, fresh parsley, and a pinch of salt and black pepper in a small bowl.

7. 7

   In the bowl with the couscous, add the golden zucchini, roasted cherry tomatoes with their juices, green olives, and half of the toasted almonds. Toss gently with the dressing so the couscous absorbs the flavors.

8. 8

   Serve the salad warm, topping it with spoonfuls of lemon ricotta and finishing with the remaining toasted almonds, a little more fresh parsley, and black pepper to taste.