Recipe by m1shootr
"Zesty pasta salad made with zucchini, tomato, lemon, and basil."
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4 1/2 cups
chopped green onion
fresh basil, cut into strips
crumbled feta cheese
salt and freshly ground black pepper to taste
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 salad. I think next time I will try adding some chicken just to make it into a full meal.
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. Great, light, refreshing summer side dish. Even my two year old enjoyed it!Will be a staple side dish from now on.
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, but that was my personal preference. I agree to def make this ahead, b/c the flavors really develope well once it's had a chance to hang out in the fridge. Very light and fresh tasting...I will def be making this again~YUM! Thanks for sharing. :)
* Percent Daily Values are based on a 2,000 calorie diet.
Zesty Greek Couscous
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 118
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