Zesty Greek Couscous
6 servings
Ingredients
4 1/2 cups fast-cooking couscous
2 cups boiling water
3 tablespoons olive oil
2 tablespoons lemon juice
2 large tomatoes, chopped
1 zucchini, diced
1/2 cup chopped green onion
1/2 cup fresh basil, cut into strips
1 cup crumbled feta cheese
salt and freshly ground black pepper to taste
Instructions
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.
Stir olive oil and lemon juice with the couscous. Fold tomatoes, zucchini, green onion, and basil into the couscous mixture.
Cover bowl with plastic wrap; refrigerate 4 hours to overnight.
Stir feta cheese into the couscous mixture; season with salt and pepper.
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