Zesty Greek Couscous

Zesty Greek Couscous

m1shootr

"Zesty pasta salad made with zucchini, tomato, lemon, and basil."
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Ingredients

4 h 25 m servings 632 cals
Serving size has been adjusted!
Original recipe yields 6 servings

Nutrition

  • Calories:
  • 632 kcal
  • 32%
  • Fat:
  • 13.1 g
  • 20%
  • Carbs:
  • 105.7g
  • 34%
  • Protein:
  • 21.2 g
  • 42%
  • Cholesterol:
  • 22 mg
  • 7%
  • Sodium:
  • 301 mg
  • 12%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

Read all reviews 6
  1. 9 Ratings

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Most helpful positive review

Just made it for lunch!!! It was really good, but instead of mede it cold I did it hot, I stir fry all the veggies together, then mix it with the cusco, put the feta on top and walla. Delicios!!!

Most helpful critical review

Unless you want enough to feed the fifth battalion, definitely cut the couscous amount in half or it completely overwhelms the salad even when doubling the vegetable amounts. As well, adding a ...

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Unless you want enough to feed the fifth battalion, definitely cut the couscous amount in half or it completely overwhelms the salad even when doubling the vegetable amounts. As well, adding a ...

Just made it for lunch!!! It was really good, but instead of mede it cold I did it hot, I stir fry all the veggies together, then mix it with the cusco, put the feta on top and walla. Delicios!!!

Yum yum. I doubled the zucchini and halved the couscous to increase my family's vegetable intake. The cheese wonderfully disguises the healthiness of the dish.

I tried this with orzo pasta as it was all I had on hand. It was very delicious and a great way to use up the bountiful of zucchini, tomatoes and basil I had. Thank you for this delightful sal...

Yummy! Made this for a dinner party and recieved lots of compliments. I also added more lemon juice and olive oil (After removing it from the fridge overnight, it was a little on the dry side. G...

Delicious! I only had regular couscous on hand, so I used 1-1/2 cups of that, cooked it accordingly and proceeded w/ the recipe. I did add a bit more olive oil and lemon juice than called for, b...

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