Zesty Greek Couscous Salad
This recipe is on the Near East plain couscous box. I'm certain that most of the couscous flavors would work just as well in this recipe. It's a bit different than the others posted, so I'm adding it to Recipezaar.
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INGREDIENTS
Nutrition- 1(7 5/8 ounce) package couscous
- 1⁄4teaspoon black pepper
- 2tablespoons lemon juice
- 3tablespoons olive oil
- 2
- 1
- 1⁄2
- 1⁄3cup green onion
- 3⁄4cup feta cheese
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DIRECTIONS
- Prepare couscous according to package directions, omitting butter or olive oil, and adding black pepper to water.
- In large bowl, combine prepared couscous, lemon juice and olive oil.
- Allow to cool to room temperature.
- Add tomatoes, zucchini, basil and green onions.
- Chill at least four hours.
- Just before serving, stir in feta cheese. Or, you may top with feta cheese as a garnish.
- May be served over romaine lettuce or fresh spinach.
- May be used as a vegan recipe if served without the cheese.
- Cooking time is minimum chilling time.
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