by Megan Winfrey

Holy humid! Did someone kidnap me in my sleep and move me to Houston? Although we've been miserably sweaty and mostly bound to the house all week, we're always thankful for rain and can't wait to enjoy the greenbelt once the sun returns! In the meantime, we'll be eating our produce raw and cold. This recipe is perfect for this sweltering, heavy heat and it is also super delicious and healthy! I'm going to be making this all summer.

Herbed Summer Squash & Pearl Pasta Salad

• 2 zucchini, sliced into thin rounds
• 1 yellow squash, sliced into ribbons
• 1 box Basil & Herb Pearled Couscous
• 2 tbs. parmesan cheese, finely grated
• 2 tbs. lemon juice
• 1 tsp. lemon zest
• 1 tbs. rice vinegar
• 6 tbs. extra virgin olive oil
• 2 cups shredded kale leaves
• 1/2 cup slivered almonds, toasted
• 1 cup basil leaves, sliced into ribbons
• salt and pepper

Prepare the Pearled Couscous according to the instructions. Set aside and let cool.

Use a sharp knife or mandolin to slice the squash. I don't have a mandolin, so I used a sharp knife for the rounds and my vegetable peeler for the ribbons.

In a large bowl, combine the couscous, squash, kale, basil, and toasted almonds.

Whisk together the parmesan, lemon juice, zest, and vinegar. Slowly whisk in the olive oil and pour all over the salad. Incorporate well and top with more parmesan and lemon juice if desired. Salt and pepper to taste.

Serve warm or refrigerate and enjoy all week.