Zesty Greek Couscous Recipe

Zesty Greek Couscous Recipe

  • 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
  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.
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