Herbed summer squash and pasta salad with crispy chicken thighs
Instructions:
, for serving
- Cook the couscous according to package directions. Drain well, pour into a large bowl, toss with 2 tablespoons of the oil, and set aside, stirring from time to time.
- Heat the remaining 2 tablespoons of oil in a large skillet over medium heat. Add the onion and a pinch of salt and cook, stirring often, until softened, about 8 minutes. Add the squash and cook until crisp-tender, about 5 minutes. Add to the couscous.
- Stir in the cheese, basil, parsley, lemon zest, lemon juice, and pine nuts. The salad should be quite moist, so drizzle with more oil if needed. Season with salt and pepper.
- Serve slightly warm or at room temperature, with the chicken if you wish.