One of the things that I enjoy most about being an adult is savoring the seasons. When you are a kid, summer is confined to the beginning and end of the school calendar. As an adult, summer begins in May and doesn't end till the air turns crisp and the leaves change color late in September.
I love late summer, early fall. The season no longer means the end of fun and going back to school a week early for field hockey practice twice-a-day. Instead the season means long days, warm evenings, and lots of tomatoes in the pick-your-own fields of Red Fire Farm.
Pearled Couscous Salad with Feta and Roasted Chickpeas
- 1 cup dried pearled couscous
- 1 can of chickpeas
- 4 tbsp of olive oil, divide
- 3 tbsp red wine vinegar
- 1 tsp sugar
- 1 shallot, minced
- 1 clove garlic minced
- 1 pint cherry tomatoes, halved
- 1 zucchini, sliced
- 1 summer squash, sliced
- 6 oz feta, crumbled
- salt and pepper to taste
Preheat the oven to 400 degrees F.
In a medium saucepan, bring 1 1/4 cups of salted water to a boil. Reduce heat to a simmer and add pearled couscous. Cover and cook until water is absorbed and pasta is tender. Remove from the pan and place in a large bowl. Cool on the counter.
Drain chickpeas, rinse, and place in a small bowl. Stir with 1 tbsp of olive oil and a sprinkle of salt and pepper. Cover a rimmed baking sheet with aluminum foil. Spread chickpeas on the baking sheet. Pop in the oven until golden brown, about 30 minutes. Half way through, give your baking sheet a gentle shake to rotate the chickpeas.
In a small bowl, combine red wine vinegar, sugar, shallot, and garlic. Whisk in 2 tbsp of olive oil. Add tomatoes and set aside.
In a medium frying pan, heat 1 tbsp olive oil over medium heat. Add zucchini and squash and stir to coat. Sprinkle with salt and pepper and cook until golden brown.
Pour tomato mixture over couscous and mix to coat. Add zucchini, squash, and roasted chickpeas. Top with feta. Toss to combine. Serve room temperature.