Zesty Greek Couscous Salad
photo by JackieOhNo!
- Ready In:
- 15mins
- Ingredients:
- 8
- Serves:
-
6
ingredients
- 1 cup couscous, prepared according to box
- 1⁄4 teaspoon black pepper
- 2 tablespoons lemon juice
- 3 tablespoons olive oil
- 1 pint grape tomatoes
- 1 medium zucchini, halved and thinly sliced
- 1⁄2 cup fresh basil, cut into strips
- 3⁄4 cup crumbled feta cheese
directions
- 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.
- Prepare couscous according to box directions using chicken broth or water, adding the black pepper, lemon juice, and olive oil.
- Once couscous has reached proper consistency, add remaining ingredients.
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Reviews
-
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.