Ever since stumbling upon a Greek Salad years ago, I am drawn to anything with “Greek” in the title. So when preparing some couscous for another dish, a Zesty Greek Couscous Salad caught my eye on the back of the couscous box.
Tried it.
Loved it.
But then I tweaked it a little.
See, there wasn’t enough “goodies” in it so I added more.
Because more is better, right?
Of course right!
This is a great dish for summertime. Chilled in the fridge with garden fresh produce. Mmmmmm!
Don’t worry though, it’s good all year round.
Greek Couscous Salad
modified from Near East recipe
1 package plain couscous (I used Near East Couscous Original Plain)
2 cup water
1/4 tsp black pepper
3 Tbsp lemon juice
4 Tbsp olive oil
3 large tomatoes, seeded and chopped
2 medium zucchini, halved and thinly sliced
1/2 cup fresh basil, cut unto strips
1/3 cup green onions, sliced
3/4-1 cup crumbled feta cheese
In a medium saucepan, bring 2 cups of water and the pepper to just a boil. Stir in entire box of couscous and remove from heat. Cover and let it sit for 5 minutes.
In a large bowl, combine the prepared couscous, lemon juice and olive oil. Add in the tomatoes, zucchini, basil and green onions.
Chill 4 hours or overnight. (It’s hard to wait but the flavors grow and meld during this rest time.)
When chilled, stir in the crumbled feta and enjoy!
Take care.
-amy c
