Zesty Greek Couscous Salad

Submitted by dogsandwoods

"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."

 

• Ready In: 4hrs 30mins
• Ingredients: 9
• Yields: 10 cups
• Serves: 7

ingredients

• 1 (7 5/8 ounce) package couscous
• 1⁄4 teaspoon black pepper
• 2 tablespoons lemon juice
• 3 tablespoons olive oil
• 2 large tomatoes, chopped
• 1 medium zucchini, thinly sliced
• 1⁄2 cup fresh basil, cut into strips
• 1⁄3 cup green onion
• 3⁄4 cup feta cheese

directions

1. Prepare couscous according to package directions, omitting butter or olive oil, and adding black pepper to water.
2. In large bowl, combine prepared couscous, lemon juice and olive oil.
3. Allow to cool to room temperature.
4. Add tomatoes, zucchini, basil and green onions.
5. Chill at least four hours.
6. Just before serving, stir in feta cheese. Or, you may top with feta cheese as a garnish.
7. May be served over romaine lettuce or fresh spinach.
8. May be used as a vegan recipe if served without the cheese.
9. Cooking time is minimum chilling time.