Zesty Greek Couscous Recipe - Allrecipes.com
Zesty Greek Couscous Recipe
  • READY IN 4+ hrs

Zesty Greek Couscous

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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Directions

  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.
Kitchen-Friendly View
  • PREP 20 mins
  • COOK 5 mins
  • READY IN 4 hrs 25 mins
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Reviews More Reviews

Jun 17, 2014

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.

 
May 13, 2013

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. :)

 

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Nutrition

  • Calories
  • 632 kcal
  • 32%
  • Carbohydrates
  • 105.7 g
  • 34%
  • Cholesterol
  • 22 mg
  • 7%
  • Fat
  • 13.1 g
  • 20%
  • Fiber
  • 7.7 g
  • 31%
  • Protein
  • 21.2 g
  • 42%
  • Sodium
  • 366 mg
  • 15%

* Percent Daily Values are based on a 2,000 calorie diet.

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