Warm Pearl Couscous Salad with Roasted Zucchini, Caramelized Fresh Figs, and Lemon Yogurt with Pistachios

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F.

2. 2

   Place the zucchini and red onion on a baking tray. Toss with 30 ml (2 tbsp) olive oil, ground cumin, 4 g (3/4 tsp) salt, and black pepper. Roast for 20 minutes at 220 °C / 425 °F, stirring halfway through, until golden and tender.

3. 3

   Meanwhile, bring the water to a boil in a medium saucepan. Add the pearl couscous and 1 g (1/8 tsp) salt. Cook over medium heat for 8 to 10 minutes, until tender with a slight bite. Drain if needed and toss with 5 ml (1 tsp) olive oil to keep it loose.

4. 4

   In a small bowl, whisk together the Greek yogurt, lemon zest, 30 ml (2 tbsp) lemon juice, 15 ml (1 tbsp) honey, 10 ml (2 tsp) olive oil, and 1 g (1/8 tsp) salt until smooth and creamy.

5. 5

   Heat a large skillet over medium heat. Add 5 ml (1 tsp) olive oil and place the fresh figs cut side down. Cook for 1 to 2 minutes until lightly caramelized. Add the remaining 15 ml (1 tbsp) honey and cook 30 seconds more, spooning the honey over the figs.

6. 6

   Transfer the cooked pearl couscous to a large bowl. Add the roasted zucchini, roasted red onion, arugula, and half of the fresh mint. Toss gently so the arugula softens slightly from the heat.

7. 7

   Arrange the warm salad on a platter or plates. Top with the caramelized figs. Spoon over the lemon yogurt, scatter the toasted pistachios, and finish with the remaining mint.

8. 8

   Serve immediately while warm, with extra black pepper if desired.