Zesty Greek Couscous recipe

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Ingredients

4 ½ cups fast-cooking couscous
2 cups boiling water
3 tablespoons olive oil
2 tablespoons lemon juice
2 large tomatoes, chopped
1 zucchini, diced
½ cup chopped green onion
½ cup fresh basil, cut into strips
1 cup crumbled feta cheese
salt and freshly ground black pepper to taste

Nutrition Info

632.3 calories
carbohydrate: 105.7 g
cholesterol: 22.3 mg
fat: 13.1 g
fiber: 7.7 g
protein: 21.2 g
saturatedFat: 4.8 g
servingSize: -
sodium: 301 mg
sugar: 3.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Put couscous in a large bowl. Pour boiling water over the couscous, cover the bowl with plastic wrap, and set aside until the water is absorbed completely, about 5 minutes, fluff with a fork.

  2. Stir olive oil and lemon juice with the couscous. Fold tomatoes, zucchini, green onion, and basil into the couscous mixture.

  3. Cover bowl with plastic wrap, refrigerate 4 hours to overnight.

  4. Stir feta cheese into the couscous mixture, season with salt and pepper.

Recipe Yield

6 servings

Recipe Note

Zesty pasta salad made with zucchini, tomato, lemon, and basil.

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