Mediterranean Couscous Salad

Mediterranean Couscous Salad
1½ c water
¼ tsp black pepper
1 c plain couscous (1 box)
¼ c lemon juice
3 tbsp olive oil
2 large tomatoes, chopped
1 medium zucchini, halved and sliced into ¼” pieces
½ c loosely packed shredded basil leaves
⅓ c sliced green onions
¾ 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.
6 servings.

Courtesy of Desirae Young