Prep 15 mins
Cook 5 mins
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.
- 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
- 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.
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.
Quite enjoyed this salad Laylagirl as did my company. I served it along with some 'BBQ scallops in shell with tomato' and the two suited each other well. I think for others preparing this dish it would be important to use fresh basil, freshly ground pepper and dice everything quite finely as I did to bring out the full flavor. I could tell the fresh pepper gave it a nice zest and it would be too flat with ground pepper from the store. For anyone that wanted it a bit more lively a few drops of tabasco would also go well with it.