Recipe: Mediterranean Couscous Salad

MEDITERRANEAN COUSCOUS SALAD

1 1/2 cups water
1/4 teaspoon black pepper
1 cup Near East Original Plain Couscous
1/4 cup lemon juice
3 tablespoons olive oil
2 large tomatoes, chopped
1 medium zucchini, halved and sliced into 1/4-inch pieces
1/2 cup loosely packed shredded fresh basil leaves
1/3 cup sliced green onions
3/4 cup crumbled feta cheese

In medium saucepan, bring water and pepper just to a boil. Stir in couscous; cover. Remove from heat; let stand 5 minutes.

Fluff couscous with a fork; cool, uncovered 10 minutes.

In large bowl, combine couscous, lemon juice and olive oil. Add tomatoes, zucchini, basil and green onions. Chill 4 hours or overnight.

Stir in cheese before serving. Serve on lettuce leaves or as a filling for pita bread.

Servings: 6
Source: Quaker