Zesty Greek Couscous Salad

Near East

1 package plain couscous

¼ teaspoon black pepper

2 tablespoons lemon juice

3 tablespoons olive oil

2 large tomatoes, chopped

1 medium zucchini, halved and thinly sliced

½ cup fresh basil, cut into strips

1/3 cup green onions, sliced

¾ cup crumbled feta cheese

Prepare couscous according to package directions, except omit butter or olive oil and add black pepper with water.

Behold! Now: Say "couscous" a few times because it's fun to say.

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

I'd recommend putting the tomatoes in a colander for a while so you don't get tomato-ey couscous.

Stir in cheese just before serving. Serve over lettuce, if desired.

Cheese added! I brought this to the campus progressive dinner.

My Rating: 4/5 "This was quite refreshing! I ate the leftovers for lunch afterward and they were light but filling. The cheese adds great dimension to this. It's a win!"