Total Time
Prep 10 mins
Cook 5 mins

This recipe is a modification from the winner of a couscous contest put on by Near East. We left out the green onions. We also used grape tomatoes instead of regular to add flavor. Very good!

Ingredients Nutrition


  1. Can be served hot or cold. If served hot, put zucchini in with couscous as it is being cooked (we prefer it hot). If served cold, chill for 4 hours before serving.
  2. Prepare couscous according to box directions using chicken broth or water, adding the black pepper, lemon juice, and olive oil.
  3. Once couscous has reached proper consistency, add remaining ingredients.
Most Helpful

This was a super easy-to-prepare recipe that made a great take-along lunch. I made this exactly as posted, but found this to be a bit on the dry side, so I whipped up some more dressing to add in. Thanks for sharing this healthful dish.

JackieOhNo! October 23, 2010

Absolutely loved this recipe!! It served 2 as a quick main dish dinner on a busy worknight and it fit the bill- fast, healthy and best of all, yummy! The lemon stands out but is not overpowering and goes wonderfully with the black pepper. I grated the zucchini to make the preparation faster and it blended in beautifully. I did leave out the olive oil to make it healthier- Weight Watchers may like to know this whole recipe minus the oil and feta is 9 points. I used a low fat feta which added 2 points. I'll be making this often. Made for PAC Spring 2010.

Shuzbud March 29, 2010