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 caloriescarbohydrate: 105.7 gcholesterol: 22.3 mgfat: 13.1 gfiber: 7.7 gprotein: 21.2 gsaturatedFat: 4.8 gservingSize: -sodium: 301 mgsugar: 3.3 gtransFat: : -unsaturatedFat: : -
Directions Zesty Greek Couscous
Directions
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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.