Recipe by Laylagirl
This came from one of Mr. Food's cookbooks. I altered it slightly for my family's tastes. It is one of our favorites. Has a chill time.
Top Review by NurseJaney
Have been making this from an ad for Near East original plain couscous, for so long, that my page has faded to be almost unreadable. It is very forgiving of adding some of your favorite flavors - I usually add some sultana raisins and toasted pine nuts. Sometimes it pays to advertise ! This holds over one night, but gets soggy after that.
- 2 cups vegetable broth
- 1 (10 ounce) package couscous
- 1⁄4 cup olive oil
- 2 tablespoons fresh lemon juice
- 2 large tomatoes, chopped
- 1 zucchini, chopped
- 1⁄2 cup fresh basil, finely chopped
- 3 green onions, thinly sliced
- 1⁄2 teaspoon garlic powder
- 1 teaspoon salt
- 3⁄4 teaspoon pepper
- 1 (4 ounce) packagecrumbled feta cheese
Directions See How It's Made
- In a saucepan, bring the broth to a boil.
- Stir in the couscous, cover and remove from the heat; let stand for 5 minutes.
- Fluff lightly and place in a large bowl to cool.
- Add the remaining ingredients except for the cheese and mix well.
- Chill for at least 2 hours or overnight.
- Stir in the cheese just before serving.